Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                can  pineapple rings -- (8 oz)
  1         tablespoon  unsweetened pineapple juice
                        concentrate -- thawed
     1/2      teaspoon  cornstarch
     1/4      teaspoon  cinnamon
  2        tablespoons  butter
                        --cake-----
     1/4           cup  butter
  1              large  egg
  1           teaspoon  vanilla extract
     1/2           cup  unsweetened pineapple juice
  1                cup  white flour
     1/2      teaspoon  baking soda
     1/2      teaspoon  baking powder

Preparation:

To prepare syrup, drain juice from can of sliced pineapple into a small saucepan. Reserve the pineapple slices for use later. Add pineapple juice concentrate, spices, and cornstarch to saucepan. Mix well. While stirring constantly, bring to a boil over medium heat. Boil 1 minute. Remove from heat, stir in butter, and set aside. To prepare cake, beat together butter (or shortening) and egg until creamy. Add vanilla extract and pineapple juice; beat thoroughly. Measure in flour, baking soda and baking powder. Beat just until blended. Batter will be thick. Set aside. Lightly butter 4 glass pyrex baking dishes approximately 4" in diameter. Spoon 1 tablespoon of syrup and place 1 ring of sliced pineapple into each dish. Top with batter, dividing it evenly in dishes. Spread to snooth. Bake in a preheated oven at 325 degrees for 25-30 minutes or until lightly browned. Remove from the oven. With a sharp knife loosen cake from baking dishes. Allow to cool 10 minutes, and turn out upside-down onto individual dessert saucers. Serve immediately.

Nutritional Information:

307 Calories (kcal); 19g Total Fat; (54% calories from fat); 5g Protein; 30g Carbohydrate; 93mg Cholesterol; 409mg Sodium