• 3/4 cup butter
• 3/4 cup packed dark brown sugar
• 3/4 cup unsweetened pineapple juice
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup white sugar
• 3 eggs, separated
• 1/2 teaspoon vanilla extract
• 1 fresh pineapple – peeled, cored and cut into rings

• Preheat oven to 400 degrees F (205 degrees C).
• Brush a little bit of the butter on the inside of a 9 inch cake pan.
• Mix 5 tablespoons of the melted  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.
•  Set pan aside.
• Stir together the flour, salt, white sugar, and baking powder.
•  Beat the whites until stiff but not dry.
• Beat the egg yolks until lemony yellow.
•  Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter.
• Add this mixture to the flour mixture.
• Gently fold in the egg whites.
• Pour batter over the top of the brown sugar and pineapple rings.
• Bake  for 30 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.

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