Line the bottom of your pan with parchment paper and arrange the pineapple slices and cherries.

Caramelize the sugar until it turns into caramel and add a teaspoon of butter to help it pour smoothly into the pan. Set aside.

Meanwhile, beat the butter with the sweetened condensed milk until it turns a light color, then add the egg yolks one by one and continue beating for ten more minutes. Next, add the dry ingredients alternately with the reserved milk.

Then beat the egg whites to stiff peaks along with the vanilla. Gently fold into the previous mixture without using a mixer to avoid deflating the air. Pour into the pan and bake at 350°F (180°C) for 45 to 50 minutes, depending on your oven's heat.

Note: Preheat the oven 10 minutes beforehand.

And it's ready 😉 😉