In an ovenproof mould, melt Baker’s Choice, add 6 tablespoons of sugar and stir until sugar is golden, and leave to cool slightly.
Lay the pineapple slices on top of the butter and sugar evenly.
In a bowl, mix eggs, sugar and vanilla until sugar is completely dissolved.
Then add the flour, baking powder, grated lemon peel and salt and stir until the cake mixture is combined.
Gradually add 1/2 cup of pineapple juice while stirring constantly.
Preheat the oven to 185 degrees Celsius, and place the pineapple cake pan for at least 40 minutes, until a matchstick is inserted and it comes out clean.
