6 slices canned unsweetened pineapple rings
Pecan or walnut halves
2 tbsp. Butter Buds
1/4 c. honey

CAKE:

4 egg whites
2 tbsp. pineapple juice
1/2 c. whole wheat flour
1/2 tsp. baking powder
1/2 c. honey

Preheat oven to 350 degrees. Line a 9 inch layer cake or square pan with wax paper.

For Topping: Melt Butter Buds, combine with honey, and spread over the paper. Arrange pieces of pineapple artistically in the pan. Place nuts in the open spaces.

To make the Cake: Mix honey and juice. Sift flour and baking powder over the juice mixture and fold to completely blend. Beat egg whites stiff and fold into flour batter. Spread batter over pineapple in baking pan. Bake for 30 minutes until golden. Cool for 10 to 15 minutes in the pan; invert and peel off paper. Cool completely. Don't worry if the cake sinks a little.