1 fresh pineapple (whole))
2 tablespoons sour cherry (frozen or canned))
For caramel sauce:

2 tablespoons butter
1 tablespoon brown sugar
For the cake:

1 cup sugar
3 eggs
100 grams butter (melted and cooled))
200 ml. pineapple juice and milk
½ Cup flour
1 packet of baking powder
Preparation:
Preheat the oven to 180 degrees.

Slice the pineapple with a thickness of one centimeter. Cut the round slices in half.

Place the slices of pineapple in the cake mold with the clamps where you place oily paper on the base to form a circle. Place the cherry kernels in the middle of the pineapple slices and between the cakes.

Remove the juice by passing the increased pineapple from the solid fruit press. Water, 200 ml. pour into a glass of water. Fill the gap with milk.

Take the butter in a small bowl. Melt the butter in a low heat, and when the butter begins to melt, take the brown sugar in a bowl, and let it melt completely.

Spread the melted caramel sauce mixture evenly to the bottom of the cake mold.

In a mixing bowl, whisk the eggs and sugar. Continue to beat by adding the butter you melted and cooled. Apply to face and leave on for 15 minutes, then rinse with lukewarm water.

Add flour and baking powder. Pour the cake mixture into the mold, shake gently and spread evenly all over the mold.

Cook the cake for about 40-45 minutes in a preheated oven until the toothpicks are clean.

Leave the cake from the oven to cool. When it comes to room temperature, carefully Unscrew the plate. Place a serving plate on the cake mold and place it under the mold. Remove the greasy paper.

Serve the pineapple cake by slicing it with the cherry kernels.