Ingredients:
- 1 can of pineapple slices (8 cans)
- 150 g sugar
- 150 g flour
- 150 g di burro
- 3 eggs
- 1 packet of yeast
- 200 g caramel (for garnish)
- Optional: whipped cream for serving
Procedure:
- Preheat the oven to 180°C (350°F).
- Butter a round cake pan and arrange the pineapple slices on the bottom. Pour the caramel over the pineapple slices.
- In a bowl, mix the softened butter and sugar until creamy. Add the eggs one at a time, mixing well after each addition.
- Sift together the flour and yeast, then gradually add them to the wet mixture, mixing until smooth.
- Pour the batter over the pineapple slices in the cake pan.
- Bake in a preheated oven for about 30-35 minutes, or until a steak inserted in the center comes out clean.
- Let the cake cool for 10 minutes, then turn it upside down onto a serving plate so that the pineapple layer is on top.
- Serve warm, with whipped cream if desired.
