2 tablespoons butter, melted
1 cup brown sugar
1/2 cup chopped nuts (optional)
8 maraschino cherries
1 (16 oz.) can pineapple slices
1/2 teaspoon ginger Heat butter, sugar, nuts, and ginger until a paste is formed. Place pineapple slices in 9 x 13 inch pan on top of brown sugar mixture; put cherry inside each of the pineapple centers. Set aside. CAKE: 1/4 cup butter
1 cup sugar
2 eggs, separated
1 1/2 cup flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon desired flavoring: lemon, almond, orange, pineapple
1/2 cup milk Cream butter with sugar. Add 2 egg yolks, beaten. Sift flour, baking powder, and salt together. Add alternately with milk to the sugar- butter mixture. Beat egg whites until stiff (but not dry) and fold into batter gently. Pour over pineapple-brown sugar icing. Bake at 350°F for 45 minutes or until done. Cool 5 minutes. Turn upside-down onto a serving plate or tray. | 
