TOPPING:

1/2 c. butter
1 c. firmly packed brown sugar
8 to 10 slices pineapple
Maraschino cherries

Melt butter in frying pan and spread sugar evenly over butter. Place pineapple and cherries over the sugar mixture.

SPONGE BATTER:

3 eggs, separated
5 tbsp. pineapple juice
1 tsp. baking powder
1 c. sugar
1 c. flour
1/2 tsp. vanilla

Beat egg yolks until thickened and add sugar and pineapple juice. Sift together flour and baking powder. Add to egg and sugar mixture. Fold in the stiffly beaten egg whites and vanilla. Pour over fruit and butter. Bake at 350 degrees for 45 to 50 minutes.