Ingredients

• 1/4 cup Butter
• 3/4 cup Evaporated Cane Sugar
• 20 oz canned Pineapple Rings halved, reserve juice

• 1-1/2 cups Unbleached White Fine Pastry Flour
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 3/4 cup Evaporated Cane Sugar
• 1/2 cup Butter soft
• 2 Eggs
• 1 tsp Vanilla Extract
• 1/2 cup reserved Pineapple Juice

Instructions

1. Preheat oven to 350°F. Lightly spray a 9- to 10-inch round springform cake pan.
2. In a small saucepan, heat ¼ cup butter and ¾ cup Bob’s Red Mill Evaporated Cane Sugar until melted and deeply golden, stirring often, about 5 – 7 minutes. Immediately remove from heat and pour into the bottom of the prepared cake pan. Arrange the pineapple over the sugar layer in a decorative pattern. Set aside while the cake batter is prepared.
3. In a small bowl, sift together Bob’s Red Mill Pastry Flour, baking powder, and salt. Set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment or by hand with a spoon, cream 1 cup Bob’s Red Mill Evaporated Cane Sugar and ½ cup butter until light and fluffy, about 10 minutes.
5. Add the vanilla extract and eggs, one at a time, scraping down the sides of the bowl between each addition.
6. Add the dry ingredients, alternating with the reserved pineapple juice, until smooth. Pour the batter over the sugar and pineapple layer in the prepared cake pan.
7. Bake until set and golden, about 45 minutes. Let cool 5 – 10 minutes then unmold onto a serving platter.