8 slices canned pineapple - reserve juice
1/2 c. butter
1 c. brown sugar

Melt butter and brown sugar in a 12 inch heavy ovenproof skillet. Add pineapple slices in a single layer and simmer.

SPONGE CAKE BATTER:

Mix in order:

3 eggs
7/8 c. sugar
4 tbsp. reserved juice
1 tsp. baking powder
1/4 tsp. salt
1 c. flour

Spoon cake batter onto pineapple juices in skillet and bake at 375 degrees for 45 minutes.