Place 4 tablespoons of butter in a 9-inch round cake pan with deep sides and place the pan in the oven until the butter melts.
Remove the pan from the oven and stir the brown sugar into the melted butter, spreading the mixture evenly across the pan. Then spread the drained pineapple evenly across the pan.
In a mixing bowl, combine the flour, baking powder, and salt.
In another bowl, cream together 7 tablespoons of butter and the sugar until light and fluffy. Add the eggs and egg white and beat to combine.
Add half of the dry ingredients to the creamed butter and mix well. Add the milk into the batter and then stir in the remaining dry ingredients. Mix until the batter is well blended.
Drop the batter over the pineapple in the pan. Gently spread the batter until it completely covers the pineapple.
Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Place the cake on a wire cooling rack.
When the cake has cooled to room temperature, invert it onto a plate and serve.
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Recipe Tips
Serve this cake warm with a scoop of vanilla ice cream.