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

TOPPING:

1/3 c. butter
1/2 c. brown sugar
1 can pineapple rings in their own juice
Maraschino cherries

Cream sugar and egg yolks. Sift flour and baking powder. To creamed mixture, add flour and pineapple juice alternately. Beat 2 minutes. Beat whites until stiff and fold into batter.

TOPPING: Melt butter in pan. Remove pan from heat. Add brown sugar. Spread over bottom of 10-inch round pan or 10-inch iron skillet (fry pan), being careful not to let sugar melt. Arrange pineapple rings in bottom of pan. Place cherries in holes. Pour batter over topping. Bake 30 to 40 minutes at 400 degrees.