1/3 cups of brown sugar
1 tablespoon water
1 pineapple – cut into slices and chopped (or 1 can of pineapple) 
1 1/3 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoon baking powder
2/3 cup milk
1 egg
1 teaspoon vanilla
Preheat oven to 350°
Mix D'Olivo Blood Orange Olive Oil with brown sugar and water. Pour into a 9” round cake pan and spread, covering the bottom. Arrange pineapple slices in the pan.  Set aside.
In a mixing bowl, stir together dry ingredients.  Add milk.  Stir in D'Olivo Mild EVOO.  Add egg and vanilla.  Beat until combined and batter reaches a creamy consistency.  Spoon batter over fruit in the cake pan.
Bake for 30-35 minutes.  Remove from oven and cool for 5 minutes.  When cake is cooled, loosen from pan, place plate on top of cake and invert cake onto plate.  Serve warm.
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