Pineapple Upside-Down Cake

Pineapple Upside-Down Cake
(Someone from the PG 3rd Ward prepared this for anyone to taste during the 2008 Stake Emergency Preparedness Fair in Pleasant Grove, UT)

Ingredients:
4 C. of sifted flour
2 ½ C. of sugar
2 ½ C. of evaporated milk
1 can of sliced pineapples
1 tbsp of baking powder
4 sticks of butter
12 eggs

Preparation:
1. The Caramel syrup is made with 1 cup of sugar and ½ cup of water; you mix the two over medium heat, and until sugar is melted and caramel texture is obtained. Put into butter pan. And place pineapple slices on top as desired.
2. Mix butter and sugar until sugar is dissolved into the butter and creamy texture is obtained, add egg yolks, and keep mixing, add milk and pineapple juice from the can, while alternating with flour and baking powder.
3. In small bowl beat egg whites until whipped; add in small portions slowly to previous mix.
4. Place mixture into pan.
5. Bake at 350º for 40 min.