1¾ cup - granulated sugar
1 cup - margarine
3 - eggs
1 tsp - vanilla extract
2 cups - pastry flour
1 cup - bread flour
2 tsp - baking powder
1½ tsp - baking soda
½ tsp - salt
1¾ cup - sour cream
2 cups - pineapple, diced in quarter-inch pieces
5 - pineapple rings, cored and sliced half an inch thick
1 cup - brown sugar, packed
Preheat oven to 300F.
In a large mixing bowl, beat the granulated sugar and margarine on slow speed for one minute. Turn the mixer up to the third speed and beat until light and fluffy.
In a small mixing bowl, add the eggs and vanilla and mix together with a fork. With the mixer on low, slowly add the egg mixture into the butter mixture until combined.
In a medium mixing bowl, add the pastry flour, bread flour, baking powder, baking soda and salt. Stir together. With the mixer on low, add the dry ingredients into the wet ingredients until combined. Add the sour cream and diced pineapples and stir together.
Grease a 10-inch springform pan. Layer the pineapple rings on the bottom, four on the outside and one in the centre. Sprinkle the brown sugar over the pineapple slices then pour the cake batter overtop and spread flat with a spatula.
Bake for 55 minutes or until a toothpick inserted in the centre comes out clean. Let cool for 10 minutes before flipping the cake on to the serving dish. Remove the springform pan and serve.