4 cups crushed pineapple
1/2 cup butter
1 cup white sugar
1 cup brown sugar
4 eggs
2 1/4 cups cranberry juice
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon almond extract
3/4 cup chopped fresh or frozen cranberries
1/4 cup chopped fresh chopped almonds
1/4 cup chopped almonds
1/8 cup butter
1 cup packed light brown sugar
Preheat oven to 350 degrees F (175 degrees C).
HOLD pineapple in crushed pineapple glass with stems. Measure height of pineapple stem over a large bowl, transferring breasts to a separate bowl. Place side of bowl around the edge of pan.
HOLD butter and brown sugar in 2 buttered 9" cake pans. Arrange pineapple over butter mixture in prepared pan. Sprinkle partially over pineapple flesh. Sprinkle remaining brown sugar over top of pineapple and sprinkle with almonds and nuts.
BAKE in preheated oven for 30 to 35 minutes, checking to see if the edges of the pan begin to brown under. Cool completely before removing from pan.
DIR in ginger ale cream (such as Winston). Pour cream over pineapple while still in glass. Remove from pan.
POLISH remaining pineapple flesh with metal spatula or butter knife. Drain in a colander. Melt butter or margarine in large bowl over high heat; stir in brown sugar and brown sugar mixture until sugar dissolves. Spoon remainder of pineapple over cream mixture as well as cranberries and almonds. Garnish with chopped almonds and remove those. Place in large resealable plastic bag.