INGREDIENTS
For the topping (for 2 cakes)
2 cups
brown sugar
1 cup
butter
14
sliced pineapple rings (which is 1 1/2 20 oz. cans)
14
maraschino cherries
For the cake:
2 cups
flour (Or 1 1/2 cups flour + 6 Tbsp. cake flour + 6 Tbsp. ground almond)
3/4 tsp
baking powder
1/2 tsp
salt
1 3/4 cups
sugar
1 cup
butter
4
large eggs
3/4 tsp
vanilla
3/4 cup
sour cream