1/2 c. butter
1 c. brown sugar
1 (No. 2) can pineapple slices
2 tbsp. whole pecans
1 tsp. baking powder
1 c. sifted cake flour
1/8 tsp. salt
3 eggs, separated
1 c. sugar
5 tbsp. pineapple juice

Melt butter in large baking pan. Spread brown sugar evenly in pan over melted butter and arrange pineapple slices on sugar, filling in spaces with pecans. Sift flour, baking powder and salt together. Beat egg yolks until light, adding sugar gradually. Add pineapple juice and sifted flour; fold in stiffly beaten egg whites. Pour batter over pineapple. Bake in moderate 375 degree oven for 30 to 35 minutes. Turn upside down on cake plate.