Pineapple Cake (Gluten-Free)

This recipe comes to us from Ann Sokolowski.

Preheat oven to 375--use 9 cake pan or 10 cast iron skillet

Celiac.com Sponsor (A12):
3 tablespoons sugar
2 tablespoons butter
1 fresh pineapple
6 prunes, cooked & pitted
3 eggs
2 cups sugar
1 cup milk
1 ½ cups cornstarch
1 teaspoon baking powder

Melt 3 T sugar & 1T butter in baking pan & stir until golden brown, coating sides & bottom of pan. Slice and core pineapple. Cook in small amount of water for about 15 min (or use canned pineapple). Arrange slices in bottom of pan, placing prune in center of each slice.

Beat egg yolks until thick, add 1 cup sugar, milk and cornstarch sifted with baking powder. Fold in stiffly beaten egg whites. Pour into pan over the pineapple and bake about 45 min . Let cool 10 min and unfold onto plate. Pour over the following syrup: if using fresh pineapple, put peel in heavy saucepan (if using canned, use syrup), add 1 cup sugar & remaining 1 Tablespoon butter. cook until thick (should be about 1 ½ cups).