Preheat oven to 350 degrees F (175 degrees C). Melt sugar In a small saucepan on the stovetop, then add butter. Pour this syrup into a 9×13 inch pan, followed by the pineapple juice. Arrange the pineapple rings on the syrup and set aside. Sift together flour, baking powder and salt. Set aside.
In a large bowl, cream butter and 1 cup of sugar until light and fluffy. Add egg yolks gradually, beating well. On low speed, add the sifted flour mixture alternately with the milk.
In a separate large bowl, whip egg whites and cream of tartar until soft peaks form. Gradually add 1 cup of sugar and beat until stiff, but not dry. Fold egg whites into batter until no streaks remain.
Pour batter over pineapple in the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Invert immediately onto serving dish.
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