Preparation:
Prepare the pineapple base:
Preheat the oven to 180°C.
Grease and flour a round baking pan (about 24 cm in diameter) or line it with baking paper.
Place the pineapple slices in the bottom of the pan, creating an even layer. You can decorate with pineapple slices arranged in a circle or radial pattern, depending on your taste.
If desired, add a little sugar to the pineapple slices to make them caramelize more during cooking.
Prepare the dough:
In a large bowl, whip the butter with the sugar until soft and creamy.
Add the eggs, one at a time, continuing to mix. Add the vanilla extract as well.
In a separate bowl, sift together the flour, baking powder, salt, and cinnamon (if using). Gradually add the dry ingredients to the butter mixture, alternating with milk, and mix well until you have a smooth dough.
Pour the dough:
Pour the mixture over the pineapple slices in the pan. Level the surface with a spatula to obtain an even layer.
Kitchen:
Bake the cake in the preheated oven for about 45 minutes, or until the surface is golden brown and a toothpick inserted into the center comes out clean.
If the surface of the cake tends to darken too much, you can cover it with aluminum foil in the last 10-15 minutes of baking.
Cooling and turning:
Once cooked, let the cake cool in the mold for about 10 minutes. Then gently turn the cake upside down on a serving platter, so that the pineapple slices are on top.
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