Topping
1 can of pineapple rings in syrup
2 tablespoons of butter
1/3 cup of all-purpose flour
2 tablespoons of black raisins
Cake Batter
1 cup of all-purpose flour
1 1/2 teaspoons of baking powder
1 pinch of salt
1/3 cup of unsalted butter, softened
2/3 cup of granulated sugar
1/2 teaspoon of vanilla extract
2 eggs
Accessory
High-sided 20 cm diameter refrigerator
Topping
1 can of pineapple rings in syrup
2 tablespoons of butter
1/3 cup of all-purpose flour
2 tablespoons of black raisins
Cake Batter
1 cup of all-purpose flour
1 1/2 teaspoons of baking powder
1 pinch of salt
1/3 cup of unsalted butter, softened
2/3 cup of granulated sugar
1/2 teaspoon of vanilla extract
2 eggs
Accessory
High-sided 20 cm diameter refrigerator
Topping
1
Drain the pineapple and reserve some of the syrup
Cut the pineapple slices in half and set aside
Melt the butter in a microwave-safe container on high for 20 seconds or until melted
2
Combine the all-purpose flour, baking powder, and salt
Set aside
In a mixer bowl, beat the unsalted butter until creamy
Add the granulated sugar, vanilla extract, and eggs
Beat until smooth and well combined
3
Continue beating and add the reserved pineapple syrup in small increments
Beat until smooth and well combined
4
Pour the batter into a prepared pan
Bake at 350°F for 16 minutes or until firm to the touch
Let cool on a wire rack for five minutes, then invert and remove from pan
Glaze with the reserved syrup and serve warm or at room temperature.
