Grease a baking tin & dust it with flour, then place tinned pineapple slices in the bottom of the tin & pour the caramel syrup over it & keep it aside.

Preheat the oven to 180°c, sieve maida,baking powder, baking soda together & keep aside.

In a mixing bowl beat butter & sugar for 5 min, then add condensed milk & mix well, then add the flour mix & pineapple syrup & mix well, lastly add chopped pineapple pieces & transfer it into the baking tin, & bake it for 40-45min over 180°c.

Insert a toothpick & if it comes out clean remove the cake from the oven & cool it for an hour, then carefully unmould it & further cool if for an hour & cut & serve.