1/2 c. butter
1 c. brown sugar
1 (#2) can sliced pineapple
2 tbsp. whole pecans or small can Maraschino cherries
1 c. sifted cake flour
1 tsp. baking powder
1/8 tsp. salt
3 eggs, separated
1 c. white sugar
5 tbsp. pineapple juice

Melt butter in large baking pan or skillet. Spread brown sugar over butter. Arrange pineapple slices on sugar filling spaces with nuts or cherries. Sift dry ingredients, beat egg yolks until light. Add sugar gradually. Fold in stiffly beaten whites. Pour batter over pineapple. Bake at 375 degrees for 40 minutes. Turn cake upside down on cake plate. Serve with topping if desired. Yield: 8 servings.