1/2 c. butter
1 c. brown sugar
1 (No. 2) can sliced or crushed pineapple
2 tbsp. lg. whole pecans
1 c. sifted cake flour
1 tsp. baking powder
1/2 tsp. salt
3 eggs, separated
1 c. granulated sugar
5 tbsp. pineapple juice

Melt butter in a large baking pan. Spread brown sugar evenly in pan and arrange pineapple on sugar, filling in spaces with pecans. Sift flour, baking powder and salt together. Beat egg yolks until light, adding sugar gradually, and add pineapple juice and sifted flour. Fold in stiffly beaten egg whites. Pour batter over pineapple.

Bake in a moderate 375 degree oven for 30 to 35 minutes. Turn upside down on cake plate. Serve with whipped cream, if desired. Makes 1 (9x9 inch) cake. Serves 8.