1/2 c. butter
1 c. brown sugar, firmly packed
1 lg. c. sliced pineapple
1 tbsp. lg. whole pecans
1 c. sifted cake flour
1 tsp. baking powder
1/8 tsp. salt
3 eggs, separated
1 c. sugar
5 tsp. pineapple juice

Melt butter in large baking pan. Spread brown sugar evenly in pan. Arrange pineapple slices on sugar filling in spaces with pecans. Sift flour, baking powder and salt together. Beat egg yolks until light. Add sugar gradually. Add pineapple juice and sifted flour. Fold in stiffly beaten egg whites. Pour batter over pineapple. Bake in 375 degree oven for 30 to 35 minutes. Turn upside down on cake plate. Serve with whipped cream if desired. 8 to 9 servings.