From scratch….

A better (easier) Pineapple upside down cake is my latest achievement. Use a large cast iron skillet

INGREDIENTS: 1 cup sifted cake flour 1 tsp baking powder 1/4 teaspoon salt 1tbsp butter (melted) 1 cup white sugar 4 large eggs 1 tbsp almond extract

TOPPING (bottom)
1 cup packed brown sugar
1 stick butter
1 20oz. can Pineapple slices (or chunks)
Maraschino cherries (optional)

First…
Preheat oven to 325°F.
In your skillet, melt the butter (or margarine) over low heat. Remove from heat and mix in the brown sugar evenly, arrange the pineapple and cherries in the skillet.

Next…
sift together flour, salt, and baking powder.
Separate the eggs into two bowls.
In a large bowl, beat the egg whites just until soft peaks form.
Add white sugar gradually , beating well after each addition.
Beat until stiff peaks form.
In a small bowl, beat egg yolks until very thick and yellow.
With a wire whisk or rubber scraper, using a n over and under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tbsp melted butter and almond extract.
Spread batter evenly over pineapple in skillet.

Then…
Bake for 30 – 35 minutes or until top springs back when pressed with fingertip. Loosen the edges of the cake with a table knife. Cool the cake for 5 minutes before inverting onto serving plate.

Then…
Enjoy…