1/4 cup of butter or margarine
1/4 cup of common flour or mascarpone cream
5 pumpkin slices with compote
5 pineapple ring slices, well drained and dried
Maraschino cherries for decorating
1 1/4 cups of all-purpose flour
2 teaspoons of active dry yeast
1 cup of sugar
1/4 cup of vegetable shortening or butter
3/4 cup of milk
1 teaspoon of vanilla extract
1 egg
1/4 cup of butter or margarine
1/4 cup of common flour or mascarpone cream
5 pumpkin slices with compote
5 pineapple ring slices, well drained and dried
Maraschino cherries for decorating
1 1/4 cups of all-purpose flour
2 teaspoons of active dry yeast
1 cup of sugar
1/4 cup of vegetable shortening or butter
3/4 cup of milk
1 teaspoon of vanilla extract
1 egg
Melt the butter or margarine and place it in a round 24 cm diameter mold
Sprinkle with common flour or mascarpone cream
Arrange the pineapple slices, alternating with pumpkin slices, over the melted butter mixture
Place cherries in the center of the pineapple slices
Sift together the flour, yeast, and sugar into a large bowl
Add the vegetable shortening or butter, milk, and vanilla extract
Beat for an additional 2 minutes using a spatula to mix the remaining batter
Add the egg and beat for 2 minutes
Place this mixture in the mold over the fruit
Bake in a moderate oven (170°C) for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean
Let it cool for an additional 2 minutes
Place a plate on top of the mold, flip it over, and unmold
Serve still warm
If desired, serve with whipped cream
