Whipped by the cream

I've been on a big whipped cream kick over the last couple weeks. When I went to the store a while back, they were all out of pints of whipped cream so I bought a quart. Big mistake. I have been forced to create one dessert after another to use up my supply of whipped cream. First it was used for hot fudge sundaes, then pumpkin pie, and now finally for one of my favorites;
Pineapple Upside-Down Cake with Mango and Macadamia Nuts:
Sauce:
4 Tbs butter (half stick)
3 Tbs red wine vinegar
1/2 cup brown sugar
Filling:
6 Pineapple rings
1/3 cup diced mango
1/3 cup crushed Macadamia nuts
Cake:
8 Tbs butter (1 stick-softened) + extra for coating pan
1/2 cup sugar + 2Tbs and extra for coating pan
1/2 tsp salt
1-1/2 cups Gluten free flour mix
2 tsp baking powder
2 eggs (separated)
1 cup milk
Bake in an 8x8 cooking pan at 350 degrees F for 30 minutes, check, cover with foil and bake up to 15 minutes more. Let cool for 10 minutes.

Start by greasing an 8x8 baking dish with cold butter. Add sugar and move it around the pan until it is coated evenly. Discard extra sugar.

Prepare filling by dicing Mango and Macadamia nuts and setting aside Pineapple.

For the sauce: heat butter, brown sugar, and vinegar in a sauce pan over medium heat. Stir frequently for about 5-6 minutes until sauce begins to thicken a little (sauce with thicken more as it cools.) Pour half the sauce in the bottom of the baking dish, place Pineapple rings over the sauce and sprinkle with Mango and Macadamia nuts.

Pour the remaining sauce over the top.

For the cake batter: cream butter, sugar, and salt together. In a separate bowl combine: flour and baking powder. Separate eggs. Add yolks one at a time to the creamed butter, sugar, and salt. Alternate adding flour mix and milk to batter until thoroughly mixed. Add 2 Tbs of sugar to egg whites, hand whip until very frothy. Fold egg whips into the batter. Pour batter into the pan.

Bake, cool, and serve with whipped cream. Enjoy!!!