Notes: The only differences from the recipe were that I used an 8" cake pan and used soy milk instead of cow milk. This cake requires much more effort than opening a tin of canned fruit, but I think it's worth it. The caramelized fresh pineapple is vibrantly tart and sweet. I would cut the fruit into even smaller pieces so it's more easily sliced. The cake is fairly dense though, but I guess it has to be so it doesn't get soggy.
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