Hello, hello... today I bring you a very well-known recipe in my country Venezuela, it is a pineapple cake that is super juicy, delicious and also super easy to unmold.

Recipe:
for a 20cm diameter mold (10cm height):

syrup:
250g of common white sugar (approximately 1, 1/4 cup)
125g of water (1/2 cup)

Biscuit:
180g butter or margarine with salt
4 eggs M. (180 -200gr)
270 g of common white sugar (1 and 1/3 cup)
130g pineapple syrup (1/2 cup)
300g wheat flour (2 and 1/2 cups)
20g milk powder (2 tablespoons)
Cooked pineapple in slices, necessary amount.
salt to taste (if necessary)
pineapple essence to taste
a pinch of vanilla essence (optional)

For a 22cm diameter mold (10cm height)

240g butter or margarine with salt
5 M. eggs (225 -250gr)
360 g of common white sugar (1 and 3/4 cup)
170g pineapple syrup (2/3 cup)
400g wheat flour (3 and 1/4 cups)
30g powdered milk (3 tablespoons)
salt to taste (if necessary)
Cooked pineapple in slices, necessary amount.
pineapple essence to taste
a pinch of vanilla essence (optional)

For a 27cm diameter mold:
420g butter or margarine with salt
9 eggs M. (420 -470gr)
630 gr of common white sugar
300g pineapple syrup
700g wheat flour
50g milk powder
salt to taste (if necessary)
Cooked pineapple in slices, necessary amount.
pineapple essence to taste
a pinch of vanilla essence (optional)