& to those of you who are interested, that's a sneak peak of our jungly backyard.
1/2 cup butter, melted
1 cup packed light brown sugar
1 can sliced pineapple (or about 1/2 fresh pineapple)
10 maraschino cherries, stemmed
1 cup granulated sugar
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 tblsp butter, melted
2 tsp almond extract
Preheat oven to 325F.
In 9in round cake pan, smooth together 1/2 cup of melted butter and brown sugar. Arrange pineapple slices in concentric form, or as you wish. Fill pineapple holes with maraschino cherries.
In large bowl, compine flour, baking powder, and salt. Set aside.
Separate eggs, putting yolks in small bowl and whites in large mixer bowl.
Whisk whites until soft peaks form, gradually raining in granulated sugar until incorporated.
Combine yolks with almond extract and last tablespoon of melted butter.
Carefully fold dry ingredients into egg white/sugar mixture until barely mixed and finish by folding in yolk mixture.
Pour batter into prepared pan and bake for 25-30 minutes or until toothpick comes clean.
Remove from oven and wait 20-30 minutes before inverting onto cake plate.
Enjoy the gooey!