Don't feel that you have to be "locked in" to having pineapple. I've made it with fresh, thinly sliced peaches and it was pretty darn delicious.
1/2 cup butter
3/4 cup brown sugar
3/4 cup butter
1 1/2 cups sugar
3 egg
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sour cream
1 1/2 teaspoons almond extract
1 large canned pineapple chunks
1 cup walnuts -- chopped
Melt 1/2 cup butter in the bottom of a 10" round cake pan. Mix in brown sugar and then arrange drained pineapple and nuts into the mixture.
Mix 1 cup butter and white sugar in mixer until light and fluffy. Add eggs one at a time until well incorporated.
Mix dry ingredients together and add in batches alternately with sour cream until mixed. Add extract.
pour batter over pineapple and bake at 325 degrees for approx. 45 minutes. Invert onto plate and allow cake pan to rest there for a few minutes to allow topping to run free.
