INGREDIENTS:
3/4 cup butter
3/4 cup packed dark brown sugar
3/4 cup (6 oz. can of Dole) pineapple juice
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup white sugar
3 eggs (one egg yolk will not be used – I cook it for my dogs)
1/2 teaspoon vanilla extract
1 fresh pineapple – peeled, cored and cut into rings
Cherries & Whipped Cream for decoration – Optional
DIRECTIONS:
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Preheat oven to 400 degrees F (205 degrees C).
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Melt all the butter. Brush a little bit of the butter on the inside of a 9 inch cake pan or spring form pan.
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Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.
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Stir together the flour, salt, white sugar, and baking powder in one bowl.
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Separate the eggs into two small bowls. Beat the whites until stiff but not dry.
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Beat two of the egg yolks until lemony yellow. Set eggs aside.
Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter in one bowl. Add this mixture to the flour mixture. Use a hand mixer to combine. Gently fold in the egg whites and lightly mix with hand mixer. Pour batter over the top of the brown sugar and pineapple rings.
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Bake at 400 degrees F (205 degrees C) for 30-45 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up. Place cherries on top optional. Add ice cream and/or whipped cream. ENJOY!
Inspired by:
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