| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 1/4 | cup | butter -- melted |
| 1/2 | cup | dark brown sugar -- packed |
| 9 | slices | pineapple |
| 9 | each | maraschino cherries |
| 1 | cup | cake flour |
| 1/2 | cup | sugar |
| 1 | teaspoon | baking powder |
| 1/4 | teaspoon | salt |
| 1/4 | cup | butter -- softened |
| 1/2 | cup | pineapple juice -- from canned pineapples |
| 1 | whole | egg |
| 1/2 | teaspoon | vanilla extract |
| 1 | teaspoon | cardamom |
| Heat oven to 375°F. Melt butter and pour into an 8 inch cake pan. Add brown sugar and stir until dissolved. Place pineapple rings in butter/sugar mixture. Put cherries in center. Set aside. In a medium bowl mix cake flour, sugar, baking powder, salt and cardamom. Mix together well. Make a well in the dry ingredients and add softened butter, pineapple juice, egg and vanilla. Beat until well combined. Carefully smooth the batter over the pineapple mixture. Bake at 375°F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly. Allow cake to rest for a couple of minutes to set. Turn it upside down on a platter and serve warm. Makes 8 servings |
| Per Serving: 860 Calories; 15g Fat (15.0% calories from fat); 5g Protein; 188g Carbohydrate; 9g Dietary Fiber; 58mg Cholesterol; 401mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 4 1/2 Fruit; 2 1/2 Fat; 7 1/2 Other Carbohydrates. |