This is an old standby recipe that I’ve been making for many years. If you never have before, try making it with fresh golden pineapple instead of canned pineapple; the difference is worlds apart.
1 cups sugar
½ cup butter
2 eggs, one at a time, beating well after each addition
1 tsp vanilla extract
1 ½ cups cake flour
1 tsp baking powder
Fold in the dry ingredients in three equal portions, alternately with
½ cup whole milk, in 2 equal portions. Always begin and end with dry ingredients.
In the bottom of a greased 9 inch square pan, arrange in a single layer
2 cups fresh pineapple cut in bite size pieces
Sprinkle ¼ cup raisins over the pineapple if desired.
In a small saucepan combine
4 tbsp butter
1/2 cup brown sugar
Cook to boiling. Pour evenly over the pineapple in the bottom of the baking dish.
Spoon the batter evenly over the pineapple.
Bake for approximately 30-40 minutes at 325 degrees F or until a toothpick inserted in the center comes out clean.