Prep time: 20 minutes

Cook time:

Materials:

• 1/2 cup unsalted butter melted
• 2/3 cup brown sugar
• 6-8 slices canned pineapple drained (reserve 1/3 cup pineapple juice)
• 1 cup flour
• 1 tsp baking powder
• Pinch of salt
• 3 large eggs (divided)
• 1/4 cup granulated sugar
• 1 tbsp. vanilla extract
• Maraschino cherries

Process:

1. Preheat the oven to 375 degrees F.
2. In a 8×8 square cake pan add in the melted butter and brown sugar. Combine the two to form a paste and spread evenly on the bottom of the pan.
3. Top the butter and brown sugar mixture with the drained pineapples and set aside.
4. In a small mixing bowl combine the flour, baking powder and salt. Mix and set aside.
5. In a medium sized mixing bowl add in the egg whites.
6. Using a hand held mixer whip the egg whites to stiff peaks (about 3-5 minutes) and set aside.
7. In a separate mixing bowl add in the egg yolks. Using the same mixer and beaters mix the egg yolks until a bright yellow (about 3 minutes).
8. Add in the sugar and mix until pale yellow and fluffy (about 3-5 minutes).
9. Add in the vanilla and pineapple juice and mix to combine.
10. Add in the dry ingredients and mix just long enough to combine.
11. Using a spatula fold in the egg whites.
12. Pour the mixture over the pineapples and even the dough out.
13. Bake for 30-35 minutes or until a skewer inserted into the center comes out clean.
14. Once out of the oven CAREFULLY flip the cake (using oven mitts) onto a platter or plate (watch video for visual).
15. Top with some maraschino cherries and let cool completely.
16. Slice, plate and ENJOY!