1/2 c. butter
1 c. brown sugar
1 can sliced pineapple
Maraschino cherries
1 c. sifted cake flour
1 tsp. baking powder
1/7 tsp. salt
3 eggs, separated
1 c. granulated sugar
5 tbsp. pineapple juice

Melt butter in large baking pan. Spread brown sugar evenly in pan and arrange pineapple slices on sugar, filling in spaces with cherries. Beat egg whites until stiff.

Beat egg yolks until light, adding sugar gradually. Add pineapple juice and sifted flour, salt and baking powder. Fold in stiffly beaten egg whites.

Pour batter over pineapple slices. Bake in 375 degree oven for 30-35 minutes. Turn upside down on cake plate. Serve with whipped cream, if desired.