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1
Pre-heat an oven to 175 degrees and spray a 9 inch cake tin with non-stick spray (or grease with butter).
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2
For the topping, melt the butter over a medium heat with the sugar until the sugar dissolves and it begins to form a smooth caramel.
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3
Pour over the base of the cake tin and arrange pineapple slices over this sauce in a single layer.
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4
Sprinkle the cinnamon on top of the pineapples.
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5
For the cake batter, begin by sifting the flour, baking powder and salt into a bowl.
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6
In a separate bowl, cream together the butter and sugar until light and fluffy.
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7
Add the vanilla and almond extract, 2 egg yolks and beat well.
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8
In another separate bowl, whisk the 2 egg whites until stiff.
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9
Mix the milk with the pineapple juice.
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10
Combine the dry ingredients with the butter mixture in 3 steps and add the milk & pineapple juice to this mixture in 2 steps.When the batter is mixed, fold in the egg whites using a large spatula.
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11
Pour the cake mixture on top of the pineapples and bake in an oven for approx 35 minutes, or until the top of the cake is brown and the edges have begun to come away from the tin.
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12
Remove from the oven and let it cool, loosen the edges of the cake from the tin and then turn upside down onto a serving plate.
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13
Delicious served on its own or with whipped cream or custard.
