Topping
Cake
First, apply butter to the cake pan and line it with baking paper, then arrange the pineapple and cherry neatly on the bottom of the pan. Next, combine water with Jeeny’s Plum Flavored Sugar and cook until it turns into caramel. In a separate bowl, beat butter, sugar, and vanilla until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix the wheat flour with baking powder and sift the flour. Gradually add the flour alternately with pineapple juice into the butter mixture, mixing until well combined. Pour the batter into the prepared cake pan and bake in a preheated oven at 180°C for 45–50 minutes, or until fully cooked, depending on your oven. Once done, flip the cake over, carefully remove it from the pan, and it is ready to serve.
