Caramel Pineapple Upside-Down Cake

First, prepare the caramel by placing approximately half a cup of sugar and half a cup of water in a bundt pan and boiling until it becomes soft caramel, watching carefully to avoid burning as the sugar can burn quickly once the water evaporates.

Spread pineapple slices on the bottom of the pan and around the sides if desired, then set aside.

In a blender, beat the eggs well.

Add the oil, sugar, and milk to the blender and blend until fully homogenized.

Add sifted flour and blend lightly just to help mix.

Finish mixing the batter with a spoon and add the baking powder.

Pour the batter over the caramel and pineapple in the pan.

Bake in a preheated medium oven for about 40 minutes or until golden, and perform the toothpick test to ensure it is done.

Remove from the oven and let the cake cool for about 5 minutes to release some steam.

Run a knife around the edges to loosen the pineapple slices and invert the cake onto a plate while still hot to prevent sticking.