1 can pineapple rings (14 oz)
1 cup brown
sugar
1/2 cup butter
In a 10" pan melt brown sugar and butter. Remove from fire and
place pineapple rings in single layer over sugar.
Preheat oven at 350 F.
1 cup cream 35%
2 eggs
3/4 tsp almond extract
1 1/2 cups flour
1 cup sugar
2 tsp baking powder
1/8 tsp salt
Candied cherries
Whip cream to firm peaks, with Mixmaster at speed 8.
Increase speed to 10 and add eggs, one at a time, then almond
extract.
Reduce speed to 2 and add flour,sugar, baking powder and salt,
which had been previously blended together.
Pour over pineapple rings.
Bake at 350 F for 45 minutes.
When lukewarm place a serving dish over the pan and roll over
quickly. Remove pan and serve either warm or at room
temperature, with candied cherries placed in the eyes of
pineapple rings.