First boil the syrup 300 g (1.5 cups) of sugar and 0.5 cups of water. The syrup needs to be cooked to order "soft ball" i.e. to such condition when a drop of syrup on a saucer after a short cooling-down slipping fingers into a soft ball. The hot syrup is poured into a form (the form does not lubricated!) and distribute with a brush on the bottom and sides evenly. The syrup is immediately grasped crust. Shape size for this pie no less than 25 to 30 cm.

Spread pineapple in a sugar crust, into the center of the ring put a cherry or a few raspberries, cranberries, etc. (from me this time was not anything suitable, I just added 1 Apple).

Softened butter RUB with the remaining white sugar and dissolve the sugar grains,

add eggs, beat with a mixer or whisk in a magnificent mass.

Continuing to whisk, add milk, then gently to the ground not opal should be mixed the SIFTED flour (2.5 cups) and whisk some more.

Pour the batter on the pineapples are evenly distributed and put in preheated to 200 degrees. the oven for 30-35 minutes Readiness check with a wooden skewer.

After baking the cake allow to cool for exactly 30 minutes (the time you need to endure exactly), and then take out in dish, turning the form. Very "Sunny" a pie crust covered with caramel glaze.