Nothing like a box with all the stuff inside, right? My first PUDC was just that, a pre-packaged mix. The small can of pineapple, the big bag of pre-mixed dry stuff, the little packet of brown sugar...remember? It was okay but you can't stuff love in a box. So I set about looking for a new version of the cake. It seems people love to tinker with things and only make them worse! I would come to realize that the simple the better and so, this was the result. By the way, it's so easy that even a kid can make it.
- 2 cups packed light brown sugar
- 1 1/2 sticks butter
- 1 can sliced pineapple, undrained (reserve the juice)
- maraschino cherries
- 3 eggs
- 1 cup white sugar
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1 1/2 cups flour
- 1/4 tsp salt
- Using a 10 inch round skillet, melt the butter over low heat.
- Remove from heat and mix in the brown sugar.
- Combine 8 slices of pineapple with the butter and brown sugar mixture.
- Place a maraschino cherry in the middle of each pineapple slice.
- In a large bowl, separate the eggs.
- Reserve the egg whites, place the yolks in another bowl.
- Beat the egg yolks until lightly fluffy, set aside.
- In a separate bowl, combine 1/2 cup pineapple juice, white sugar, and vanilla.
- Mix until sugar is dissolved.
- Slowly add this mixture to the egg yolks, mixing well.
- Sift the baking powder, flour, and salt into the egg yolk mixture.
- Combine well.
- Beat egg whites until stiff then fold into the egg yolk mixture.
- Add this mixture to the butter, pineapple, and sugar mixture.
- Bake at 350 degrees F for 35 minutes.
- Let cool for 10 minutes, then turn upside down onto a plate.
This is absolutely the best for serving along with a brunch or ladies' tea. You can also make it in a cupcake pan as individual mini-cakes.