• Preheat oven to 350 degrees F.
• Place 4 Tbsp of butter in 9 inch cast iron pan or cake pan
• Place in oven and allow butter to melt then remove from oven.
• Stir brown sugar into butter and pat into an even layer.
• Place whole ring in middle of pan and layer half slices around middle slice.
• Mix together the flour, baking powder and salt in a bow.
• In your mixer beat remaining butter and granulated sugar until light and fluffy, about 5 minutes.
• Beat the eggs and egg white into batter. Add vanilla
• Add in flour mixture and milk. Alternate. Mix until incorporated. Batter will be thick
• Gently spread batter over the top of pineapple slices.
• Bake cake for 35-45 minutes or until toothpick comes out clean.
• Let cake cool for 10 minutes.
• Place a serving plate over the top of the pan and then flip the cake over. Allow the cake to release onto the plate. Remove cake and pan allow cake to cool.

Vanilla Sauce

• Heat milk in a pan until just simmering.
• Mix cornstarch into remaining 1/2 C milk and whisk until dissolved.
• Add in sugar and egg yolks to cornstarch mixture and beat until smooth.
• Slowly pour into simmering milk and whisk together.
• Stir frequently until thickened, about 3-4 minutes
• Remove pan from heat and stir in vanilla.
• If you have lumps of cornstarch pour sauce through a sieve to remove them.
• Cover top of sauce with plastic wrap to prevent a skin from forming.
• Cool to room temperature. Refrigerate and chill completely.