4 tbsp. butter
3/4 c. firmly packed light brown sugar
1 c. (14 oz.) crushed pineapple, well drained
1 c. sifted cake flour
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 c. granulated sugar
1/4 c. water
1 tsp. vanilla
Confectioners' sugar

1. Melt butter in small saucepan; stir in brown sugar and pineapple. Spread evenly in jelly roll pan, 15x10x1.

2. Measure flour, baking powder and salt into a sifter.

3. Beat eggs until foamy in a medium size bowl. Slowly beat in granulated sugar until mixture is thick and fluffy. Stir in water and vanilla.

4. Sift flour mixture over top; fold in until no streaks of white remain. Spread evenly over pineapple mixture in pan.

5. Bake in moderate oven (375 degrees) 15 minutes or until center springs back when lightly pressed with fingertip.

6. Cool cake in pan on a wire rack several minutes, then loosen around edges with a knife; invert onto a towel sprinkled with 10x sugar. Starting on one end, roll up jelly roll fashion; cool. Cut in slices.