°1 sachet Yeast
°1 sachet vanilla sugar
°8 pineapple rings (tin can)
Preheat oven to 180°C.
In bowl, mixing soft butter with sugar.
Adding eggs one by one, mix well, then adding sifted flour / baking powder.
In a frying pan or a cake pan (which must go on the heat), make the caramel. Letting sugar melt (without water or anything), it be brown. While it almost covers whole pan, adding pineapple slices.
If there is pineapple left, putting it in pieces in batter.
Pour previous mixture to pan (or mold) also bake for 30 minutes.
Leave to cool & soak the cake in pineapple juice (the one from the box).