1 (1 lb., 4 oz.) can crushed pineapple
1/4 c. syrup from pineapple
1 pkg. active dry yeast
1/4 c. brown sugar, packed
2 1/4 c. sifted all-purpose flour
5 tbsp. melted butter
Pineapple filling
2 tsp. sugar
1/4 c. warm water
1 lg. egg, beaten
1 tsp. salt

Turn pineapple into wire strainer over bowl and let drain, saving syrup. Combine 1/4 cup syrup with water, and heat to lukewarm. Turn into mixing bowl and sprinkle with yeast. Let stand five minutes to soften. Meanwhile, beat eggs with brown sugar and salt. Add to softened yeast, along with 1 cup flour. Beat until smooth. Add 4 tablespoons melted butter, then remaining 1 1/4 cups flour, mixing to a moderately stiff dough. Cover bowl, and let rise in a warm place until doubled, about 1 1/2 to 2 hours.

Meanwhile, prepare pineapple filling (recipe follows) and cool. When dough has risen, punch down, and take out about 1/4 for top of cake. roll out on floured board to a rectangle about 9 x 3 inches, and let rest while shaping the cake. Turn remaining dough into well greased 9 inch layer cake pan and press out to cover the bottom and sides of pan in an even layer.

Spoon cooked filling over dough in pan. Cut dough rectangle, lengthwise, into narrow strips and arrange over filling, lattice fashion, pinching ends against dough at edge of pan to seal. Brush top with reserved tablespoon melted butter and sprinkle with sugar. Let rise until doubled, about 1 to 1 1/2 hours. Bake at 375 degrees for 25-35 minutes, until nicely browned.

PINEAPPLE FILLING:

Combine well drained pineapple with 1/2 cup brown sugar in small saucepan. Cook over moderate heat, stirring constantly, about 10 minutes, until reduced to 1 1/4 cups. Stir in 1 tablespoon each raisins and chopped candied cherries. Cool before using.