Upside-Down Pineapple Cake

This recipe comes from a lady I worked with. It is different from most pineapple up-side down cakes. It has a nice cake top that is crunchy but moist inside and I do find it sweet.

Preheat Oven to 350F.

Ingredients:

Pineapple slices that cover the bottom of your 9 x 13" pan, add maraschino cherries
1/4 to 1/2 cup butter
1 Cup packed brown sugar
1 Cup flour
1 1/2 tsp. baking powder
4 eggs, separated
1 tbsp. melted butter
1 tsp. vanilla
1 Cup sugar

Directions:

Melt in skillet
1/4 to 1/2 cup Butter
Add and cook gently and stir until dissolved:
1 Cup packed brown sugar
When dissolved remove pan from the heat and add:
the pineapple slices coat the slices well. 
Add this mixture to your baking pan and scatter maraschino cherries around set aside.

Directions for Batter:

Sift flour and baking powder together in a bowl, set aside.

In another bowl:
Beat the 4 egg yolks
Add:
1 tbsp. melted butter
1 tsp. vanilla
Set aside

In another bowl measure
1 cup sugar
Set aside

In mixer:
whip the 4 egg whites until stiff but not dry
Then fold in sugar 1 tbsp. at a time as not to deflate the egg whites, then add the yolk mixture and then add the flour 1/4 cup at a time.

Pour over the pineapple in the baking pan and bake at 325F for 30 minutes, or until golden and tooth pick comes out clean in centre.

I hope you enjoy this cake as we do.