Melt 4
tablespoons of butter and pour into a 9-inch (23-cm)
round cake pan. Sprinkle in the walnuts. Arrange the
pineapple rings in the pan, cutting to fit.
Beat the sugar, remaining butter, and eggs in a
medium bowl with an electric mixer at medium speed
until just blended.
Beat in the baking powder, vanilla, and salt.
Gradua1ly beat in the flour, alternating with the
milk.
The batter should be smooth and quite sticky.
Spoon the batter over the pineapple.
Bake for
40-50
minutes, or until a toothpick inserted into the
center comes out clean.
Cool the cake in the pan for 20 minutes. Invert onto
a serving plate and serve.