6 egg pineapple upside down cake

John asked for pineapple on grocery day. Naturally one serving and the rest sits there.

I decided cake.

So here you go:

Prep one rectangular cake pan

By lining with parchment paper.

Drain 1 can of crushed pineapple

Saving juice.

In a bowl mix;

Drained pineapple

1\2 cup soft butter

2 cup brown sugar

Pour into pan 

Onto parchment and spread evenly.

Then:

Take 6 eggs and separate.

Set aside egg whites.

To the yolks add:

8 tbsp of pineapple juice

2 tsp vanilla

Then set aside.

In a bowl mix:

1 1\2 cup flour

1 1\4 cup sugar

1\2 tsp salt

2 tsp baking powder

Then set aside.

Take a mixer and a big bowl:

And beat egg whites on high

Gradually adding 3 tbsp sugar

Until still peaks form.

Reduce speed to medium

Gradually add flour mixture

Followed by egg yolk mixture.

Mix until batter is spreadable.

Add more pineapple juice of necessary.

Spread batter in pan over pineapple

Fairly evenly.

Bake at 375 for 30 minutes.

Let cool

Then invert

Peel off parchment

And serve.

We made our with fresh pineapple

So much less sweet 

Than the sugar filled canned stuff.

"Bon appetit!"