Pineapple Cake

Into a saucepan over low heat, add the sugar and stir it into a caramel syrup. 

Turn off the heat and transfer the caramel syrup to the baking tray in which the cake will be baked. Spread the caramel all over the baking tray, around the edges and over the bottom. 

Cut the pineapple into round slices and arrange them all over the bottom of the baking tray, set aside. 

Into a bowl, add the eggs, 1 cup of refined sugar and the butter or margarine, mix it all together very well until combined. 

Add half of the wheat flour, through a sieve, add half of the milk and mix until combined. Sift the rest of the wheat flour, add the rest of the milk and mix again until combined.

Finally, add the baking powder and mix.

Transfer all this batter to the baking tray, covering the pineapple slices, evenly spread. 

Bake in a preheated oven at 200°C (392°F) for 40 to 60 minutes.

Let it cool down and unmold.

Serve.