Pineapple Upside-Down Cake - cooking recipe

Ingredients

1 (14 ounce) can drained pineapple rings
1/2 cup light brown sugar
3 tablespoons butter
1 cup sugar
1/3 cup canola oil
3/4 cup soymilk or 3/4 cup milk
1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
3 eggs, divided
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon

Preparation

Preheat oven to 375 degrees F.
Melt butter and pour onto a round dip baking pan. Pour brown sugar over the top and arrange pineapple rings over the sugar.
Mix remaining ingredients together except egg whites. Fold egg whites previously beaten stiff to the batter.
Pour mixture into the pan and bake for about 40-50 minutes depending on the oven. Let cake cool in the pan for about 5 minutes.
Turn cake upside down onto a plate and let it stand like that so that juices run down the cake for about 1 minute and then remove the pan. Eat warm or cool down for consumption.