1/2 c. butter
1 c. brown sugar
1 (#2) can sliced pineapple
2 tbsp. lg. whole pecans
1 c. sifted cake flour
1 tsp. baking powder
1/8 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 pecans. Sift flour, baking powder and salt together. Beat egg yolks until light, add sugar gradually. Add pineapple juice and sifted flour. Fold in stiffly beaten egg whites. Pour batter over pineapple. Bake in moderate oven 375 degrees 30-35 minutes. Turn upside down on cake plate. Makes one (9x9 inch) cake. (Serves 8)