1/4 c. butter
1/2 c. firmly packed brown sugar
Slices of pineapple

Melt butter in 8x8x2 inch square pan or 8-inch skillet. Add brown sugar and blend well. Remove from heat. Arrange pineapple on sugar mixture and set aside.

1 1/3 c. sifted cake flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. granulated sugar

Measure flour, add baking powder, salt and granulated sugar, and mix together.

1/4 c. butter or other shortening
1 egg, unbeaten
1 can sliced pineapple
1 tsp. vanilla

1 cup pineapple juice in cake. Remaining pineapple chopped for cake; add fruit last.

Cream shortening. Add dry ingredients, egg, pineapple juice and vanilla. Stir until all flour is dampened, add chopped fruit, beat vigorously 1 minute. Pour batter over fruit mixture in pan.

Bake in moderate 350 degree oven about 50 minutes. Cool cake in pan 5 minutes. Then invert on plate and let stand a minute before removing pan.