Instructions

1. 1
   Drain the juice from the can of pineapple.
2. 2
   Sift flour into a mixing bowl. Sift again with baking powder and salt.
3. 3
   Cream ½ cup (125 g / 4.4 oz) butter in another bowl, then gradually add sugar; cream well.
4. 4
   Beat the yolks and whites of eggs separately. Add the yolks to creamed mixture and mix well, then add flour and milk alternately, mixing well.
5. 5
   Fold in the egg whites and vanilla.
6. 6
   Melt the rest of butter in large frying pan.
7. 7
   Spread the brown sugar over the pan.
8. 8
   Add pineapple. If sliced is used, place slices closely together on the sugar; if crushed, simply pour in the well-drained fruit.
9. 9
   Pour cake batter over fruit.
10. 10
    Bake 45 minutes at .
11. 11
    Turn upside-down on serving dish and garnish with maraschino cherries.