Blend milk, egg yoks, and vanilla until smooth.

In a bowl, combine (sift) cake flour, sugar, baking powder, and salt. Add soft butter and 1/2 of milk/egg mixture. Blend together until a thick paste is formed. Add the remaining milk/egg mixture, and blend until smooth and lump free. Set aside.

In a skillet, prepare caramel sauce by melting butter and adding the brown sugar, blending together until smooth. Simmer for 10-15 minutes.

In a large baking pan, lay out pineapple slices, touching each other. Spoon out even amounts of caramel sauce over each pineapple slice. Pour cake mixture on top of caramelized pineapple slices. Bake in a large baking pan at 325 F for 30 minutes, turn and bake for an additional 15 minutes. Remove from oven and let cool.

Flip over baked cake onto a large platter, and cut into eight even pieces. Serve with whipped cream, or heated with a scoop of vanilla ice cream.