3 large eggs, separated
3/4 c butter, soft
1-1/3 c sugar
1-1/2 tsp vanilla
3/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
2-1/4 c flour
1/2 c buttermilk
1/4 c pineapple juice, reserved
1 recipe pineapple topping (recipe follows)
Prepare pineapple topping. Beat egg whites with electric mixer until soft peaks form. In another bowl, beat together butter and sugar until light and fluffy. Add egg yolks to butter mixture, one at a time, beating well after each addition. Add vanilla. Sift together dry ingredients. In a small bowl, combine reserved pineapple juice with buttermilk. Add dry ingredients to cake batter alternately with buttermilk mixture, beating until well combined. Fold egg whites into batter. Spoon batter evently over pineapple topping. Bake at 375 for 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack for 15 minutes. Invert cake onto serving plate and remove waxed paper. If not serving immediately, cover and refrigerator.
pineapple topping
1/2 c boiling water
1/4 c dried cherries
1 small fresh pineapple
1/2 c butter
1/2 c brown sugar
1/2 c heavy cream
1/4 c dark rum
In a small bowl, pour boiling water over dried cherries and set aside. Peel fresh pineapple and slice into 1/2-inch thick rings, reserving 1/4 c juice. Core rings. Grease a 9″ springform pan and line bottom with waxed paper. Combine butter and brown sugar in a skillet; cook over medium high heat until bubbly. Add pineapple rings, cook until golden brown, turning once. Remove pineapple rings from skillet with a slotted spoon and arrange to cover the bottom of the springform pan, cutting some rings into wedges to fill in spaces. Drain cherries and arrange around pineapple to fill in holes and spaces. Stir cream and rum into skillet; cook, stirring constantly over low heat until thickened, about 8 minutes. Remove from heat and pour over pineapple and cherries.
