Pineapple Cake

Preheat the oven to 175 °C (conventional/top-and-bottom heat).

Remove the pineapple slices from the can and let them drain very well.

Line a springform with aluminum foil, grease it well and arrange the pineapple slices tightly on the bottom.

Beat the soft butter, sugar, eggs and vanilla sugar in a bowl until smooth and creamy.

Mix the flour and baking powder and fold in alternately with the milk until a smooth batter forms.

Pour the batter evenly over the pineapple slices and smooth the surface.

Bake the cake for 60–70 minutes, until it is cooked through.

After baking, invert the cake, carefully peel off the aluminum foil and let it cool on a wire rack.

Dust with powdered sugar before serving.