Pineapple cake

1. 1

   Prepare the caramel: Put 1/2 cup of sugar in a round cake mold and heat over the cooktop while continously moving the mold so that the melted sugar won't burn.

2. 2

   When all the sugar has melted and has taken a golden colour, tilt the mold in all directions until the caramel covers its bottom and edges.

3. 3

   Turn off heat.

4. 4

   Place the pineapple slices on the hardened caramel.

5. 5

   Preheat oven to 350 F (175C).

6. 6

   Add the oil and water to the blender and let all mix well.

7. 7

   In another bowl combine the flour and the baking powder.

8. 8

   Add the flour mixture to the wet ingredients and mix just until incorporated

9. 9

   Pour batter over the prepared mold which contains the caramel and pineapples

10. 10

    Bake in a preheated oven until a toothpick inserted into the centre of the cake comes out clean.

11. 11

    (About 45 min)

12. 12

    Wait for 5 min then turn up the cake upside down on a tray.

13. 13

    Then pour one cup of pineapple juice evenly over the cake and let cool before cutting.

No additional tips available.