1/2 c. butter
1 c. brown sugar
1 med.-sized can sliced pineapple
2 tbsp. whole pecans or 8 maraschino cherries

Melt butter in large baking pan or black skillet. Spread brown sugar evenly over the pan; arrange pineapple slices on top of brown sugar. In center of the pineapple rings, add pecans or maraschino cherries. Cover with the following cake batter: 1 c. sugar 5 tbsp. pineapple juice 1 c. plain flour 1 tsp. baking powder Pinch of salt

Beat egg yolks until light, and cream in the sugar. Mix baking powder and salt with flour; add this along with pineapple juice to the egg mixture. Fold in stiffly beaten egg whites, and pour batter over the pineapple slices. Bake 1/2 hour at 370 degrees. Turn out upside down on plate.