Stir the dry ingredients into the wet, alternating with the pineapple juice. Always start and finish with the flour mixture, and always whisk until just incorporated after adding a new ingredient. Take care to avoid over-blending.
7th Step:
Spread the cake batter evenly over the pineapple rings in the pan. To test doneness, stick a toothpick into the middle and remove it cleanly after 40 to 45 minutes in a preheated oven.
8th Step:
After 5 minutes, take the cake out of the oven and allow it cool in the pan. Then, set a serving plate over the pan and flip the whole thing upside down to turn the cake out. Lift the pan carefully to expose the pineapple topping.
9th Step:
Cool the cake thoroughly before cutting it. Add some vanilla ice cream or whipped cream on top if you want.
