1/2 cup toasted, chopped macadamia nuts (or pecans)
7 fresh pineapple rings, cut 1/4 inch thick (or canned rings, drained and patted
dry)
CAKE:
1 1/4 cups flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1/4 cup butter, at room temperature
1 egg
1 teaspoon vanilla extract
Preheat oven to 350° F. For topping, pour butter into a 9-inch round cake pan.
Sprinkle with brown sugar and nuts. Place one pineapple ring in the center of
the pan over nuts. Cut remaining rings in half and arrange in a circular
pattern. Set aside.
For cake, in a large mixing bowl, combine dry ingredients and mix well. Add
milk, butter, egg and vanilla. Blend at low speed until dry ingredients are
moistened. Beat 2 minutes at medium speed, scraping sides of bowl occasionally.
Pour batter evenly over pineapple mixture. Bake 40 to 45 minutes or until wooden
pick inserted in the center comes out clean. Cool in pan 2 minutes. To remove,
run knife around edges of pan. Invert onto serving plate; remove pan. Serve warm
or at room temperature. Garnish with whipped cream if desired.
