Preheat the oven to 180 °C.
In a mixing bowl, beat butter and sugar until creamy. Add eggs and beat until incorporated.
Sift the flour, baking powder and salt, add the milk and mix through.
Transfer the batter to an oven safe tart dish, and arrange the fresh pineapple on top of the batter, pushing it into the batter a little bit.
Bake for 30 minutes, until a tester comes out clean.
While the cake is in the oven, heat the cream, sugar and vanilla essence in the microwave until the sugar is dissolved.
As the tart comes out of the oven, carefully pour the cream sauce over the tart, and return to the oven to bake for another 10 minutes, until the sauce is bubbly and caramelized.
Serve with fresh pineapple or cream.
Recipe reprinted with permission of Anina's Recipes. To see more recipes, click here.