1/2 c. butter
1 (2 lb.) can sliced pineapple
1 c. brown sugar
Cherry halves
Pecans, halves or pieces
1 1/4 c. sifted cake flour
1 tsp. baking powder
1/8 tsp. salt
3 egg yolks
1 c. sugar
5 tbsp. pineapple juice
1 tsp. vanilla
Egg whites

Set oven at 375 degrees. Melt butter in 9 x 9 inch pan or heavy iron skillet. Spread brown sugar on top. Arrange pineapple in an and fill spaces with cherry halves and-or pecans (halves and pieces). Sift cake flour, baking powder, and salt.

Beat egg yolks until light. Add 1 cup sugar, slowly. Add pineapple juice and vanilla. Add sifted flour, baking powder and salt. Fold in stiffly beaten egg whites. Pour batter over pineapples in 9 x 9 inch or iron skillet. Bake at 375 degrees for 30-35 minutes. Turn upside down onto cake plate immediately after removing from oven.