2 eggs
2/3 c. sugar
6 tbsp. juice from canned fruit
1 tsp. vanilla
1 c. sifted flour
1/3 tsp. baking powder
1/4 tsp. salt
1/2 c. brown sugar
1/3 c. butter
1 can drained pineapple rings

Batter: Beat until thick and lemon colored (5 minutes) eggs. Gradually beat in sugar. Add fruit juice and vanilla. Sift together and beat in flour, baking powder and salt.

Prepare pan: Melt 1/3 cup butter in cast iron skillet (10 inch). Sprinkle with brown sugar and arrange pineapple in attractive pattern. Pour cake batter over fruit. Bake 45 minutes at 350 degrees or until toothpick in center comes out clean. Immediately turn upside down on serving plate. Wait 10 minutes and remove pan.