Start by preparing the caramel.In a saucepan, put the sugar. (I might add 1 to 2 tablespoons of water. Personally, I prefer to let the caramel dry).Put on low heat and let the sugar dissolve (without stirring).
When it reaches a nice golden color, quickly pour it into the bottom of a butter pan (or crown pie pan) (tilt the pan in all directions to distribute the caramel on the bottom).For reservations.Then prepare the cake.Preheat the oven to 180°C (Thursday 6).Open the can of pineapple, remove the slices, and drain them.Save the juice.Arrange the pineapple slices on top of the caramel.In a bowl, mix the sugar with the softened butter.Then add the eggs, one at a time, mixing well between each addition.Then add flour and baking powder.Keep mixing, then add 50ml of pineapple juice and lemon zest.(I had a few slices of pineapple left, which I cut into pieces and added to the mixture as well.)Mix well until you get a homogeneous mixture.Pour it into the mold over the pineapple slices.Bake for 20 to 25 minutes at 180°C (Thursday 6). (to be monitored and adapted to your oven)(Cake is done when golden brown and knife blade inserted in center comes out dry).
Let the cake cool down and then separate it from the mold.Serve warm or cold, accompanied by the rest of the pineapple juice (anyone can drizzle over their serving for added smoothness and taste!)