Prepare the caramel: Put 1/2 cup of sugar in a round cake mold and heat over the cooktop while continously moving the mold so that the melted sugar won't burn. When all the sugar has melted and has taken a golden colour, tilt the mold in all directions until the caramel covers its bottom and edges. Turn off heat. Place the pineapple slices on the hardened caramel.

Preheat oven to 350 F (175C). Blend eggs for 5 min, then gradually add the cup of sugar and the vanilla over the eggs while continuously blending. Keep blending 5 more minutes.

Add the oil and water to the blender and let all mix well.

In another bowl combine the flour and the baking powder.

Add the flour mixture to the wet ingredients and mix just until incorporated

Pour batter over the prepared mold which contains the caramel and pineapples

Bake in a preheated oven until a toothpick inserted into the centre of the cake comes out clean. (About 45 min)

Wait for 5 min then turn up the cake upside down on a tray. Then pour one cup of pineapple juice evenly over the cake and let cool before cutting.