I know this cake has been done before, it's not super original, just my version. It's cooked in a cast iron pan. I guess that's because I'm a Texan, and that's how we do it in the South. If you don't have a cast iron pan, you should get one. Until then, you can melt the butter in a small pot and then pour it into a cake pan. Continue the recipe the same from there.
1/2 cup unsalted Butter
1 cup firmly packed Brown Sugar
1 20oz can crushed Pineapple - drained, liquid reserved
3 Egg Yolks
1 cup Sugar
1 cup Flour
1 t Baking Powder
1/2 t Salt
1 t Mexican Vanilla
2 Egg Whites
Preheat oven to 350°.
Heat a ten inch cast iron pan over medium heat. Add the butter, let it melt, and then turn the heat off.
Sprinkle the brown sugar evenly over the butter.
Evenly place the pineapple over the brown sugar. Use your fingers to gently press the fruit up to the sides of the pan.
