½ cup butter
1 cup light brown sugar (packed)
1 can sliced pineapple (20 oz)
1 cup flour sifted
1 teaspoon baking powder
¼ teaspoon salt
1 cup white sugar
1 ½ teaspoon almond extract
Melt butter, pour on bottom of non-stick baking pan. Sprinkle brown sugar evenly over butter.
Arrange pineapple slices to cover bottom of pan. Drop in your cherries.
Sift together flour, baking powder and salt.
Use 2 bowls to separate your eggs, egg whites & yolks. In large bowl, beat egg whites until soft peaks
form. Add sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In
small bowl, beat egg yolks at high speed until very thick and yellow. Use wire whisk, using an over
and under motion, gently fold egg yolks and flour mixture in to egg whites until blended. Fold in 1
tablespoon melted butter and almond extract. Spread batter evenly over pineapple in your pan.
Bake at 325 for 30-35 minutes, until surface springs back when gently pressed with finger and poke a
toothpick into center and pulls out clean.
When done loosen the edges of the cake, and cool for 5 minutes before inverting onto serving plate.