This dessert is even better prepared the day before and stored in the refrigerator.
Preheat the oven to 180°C.
In a salad bowl, mix the softened butter with the sugar.
Add the eggs one by one, mixing well, then add the sifted flour and yeast.
In your cake mold (which can go on the stove), make your caramel: let the sugar melt (without water), it should be brown. When it covers almost the entire mold, add the pineapple slices.
If you have any pineapple left, put it in small pieces in the dough.
Pour the dough into the mold and bake for around 30 minutes.
Let cool.
FR