• Preheat the oven to 200°C
• Melt the butter in a pan over low heat or in the microwave on low power
• In a salad bowl, mix the vanilla-flavoured sugar, 200 g of brown sugar, flour, Tipiak Potato Flour and the baking powder. Incorporate the melted butter and the milk
• Beat the eggs and add them to the preparation
• Pour the rest of the brown sugar with a tablespoon of water in a pie pan and brown it in the oven until you get a caramel
• Put the pineapple slices in this pie pan and save in the freezer for 15 minutes
• Let it cool for 15 min, then put in the freezer for 15 min 
• Pour the cake mix into the pie pan and cook for 35 minutes
• Once cooked, remove the cake from the pie pan

Suggestion:

• You can replace the pineapple with peaches or pears
• For a crunchy touch, add 70 g of pecan nuts to your cake dough