2 eggs
2/3 c. sugar
6 tbsp. pineapple juice
1 tsp. vanilla
1 c. sifted flour
1/3 tsp. baking powder
1/4 tsp. salt

Beat eggs until thick and lemon-colored (5 minutes). Gradually beat in sugar. Beat juice and flavoring in all at once. Sift together and beat in all remaining ingredients at once. Melt 1/3 cup butter (oleo) in heavy 10 inch skillet or baking dish. Sprinkle 1/2 cup brown sugar evenly over butter. Arrange slices of pineapple over butter-sugar coating and garnish with maraschino cherries, pecan halves. Pour cake batter over fruit.

Bake in 350 degree oven for 45 minutes or until wooden pick thrust into center of cake comes out clean. Immediately turn upside down on serving plate. Do not remove pan for a few minutes. Brown sugar mixture will run down over cake. Serve warm with whipped cream or as is.