2 eggs
1/4 tsp. salt
2/3 c. sugar
1 c. C&H brown sugar
1 can sliced pineapples in syrup
1 sm. jar maraschino cherries
2/3 c. flour
1/2 tsp. baking powder
3 tbsp. butter

TOPPING:

Melt 3 tablespoons butter in 9-inch pan. Add 1 cup C&H brown sugar. Add 2 tablespoons syrup from pineapple. Place over low heat to boil. Remove and arrange pineapples and cherries in bottom of glass baking pan.

BATTER: Add salt to egg whites and beat until foamy. Gradually add granulated sugar and beat until stiff. Beat egg yolks slightly; beat in rest of granulated sugar and add 1/3 cup pineapple juice. Stir in flour and baking powder.

Fold in egg whites and pour over fruit in glass baking dish. Bake at 350 degrees for 35-45 minutes or until golden brown. Remove from oven and cool. Invert baking dish over plate.