1/3 c. butter
1/2 c. brown sugar
9 slices canned pineapple
9 cherries
3 egg whites
3 egg yolks
3/4 c. sugar
5 tbsp. pineapple juice
1 c. flour
1 tsp. baking powder

Melt butter in a square pan (8x8). Add brown sugar; spread over bottom of pan. Place pineapple and cherries in pan.

SPONGE BATTER:

Beat egg whites until stiff. In another bowl beat egg yolks, sugar and pineapple juice until smooth. Add flour and baking powder. Beat until smooth. Fold egg whites into this mixture. Pour over pineapple. Bake 45 minutes at 350 degrees; remove from oven and let sit a few minutes. Cut around edges; place plate on top. Turn upside down and here's your cake.