1/2 c. butter
1 c. brown sugar
12 to 15 pineapple rings
12 to 15 whole maraschino cherries
4 egg yolks
1 1/2 c. sugar
10 tbsp. pineapple juice
1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
4 egg whites

Melt butter in bottom of 9 x 13 inch pan, mix in brown sugar, spread evenly. Drain juice from pineapple rings and set aside. Spread rings on top of brown sugar and place a cherry in the center of each ring. Separate eggs and set whites aside. Mix together beaten yolks, sugar and pineapple juice. Sift together flour, baking soda and salt then mix into the sugar batter. Beat egg whites until stiff then fold them into the cake batter. Pour batter over fruit and sugar. Bake at 350 degrees for 45 minutes. Turn cake out of pan right away onto a cookie sheet when done.