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(feel free to use butter instead of oil)
1. *mix butter and brown sugar and layer into pan
(I skipped the butter because I didn't have any but I do think its needed)
2. lay pineapple slices over sugar and set aside
3. next mix white sugar and egg yolks til lemon color and thick
add vanilla
4. in another bowl mix dry ingredients
5. add dry ingredients to wet
6. in separate bowl whisk egg whites until you get stiff peaks
make sure you do not get yolk in the whites or it won't whip
7. fold the egg whites into the batter
8. bake at 325 for 45 minutes
use a knife to make sure the cake is done
9. once its baked lay your serving dish over the baking dish and flip over,
cake should come right out but use a knife to loosen the edges of the cake first
