4 lg. eggs
1 c. sugar
2 tbsp. pineapple juice
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla

TOPPING:

1/4 c. butter
1 c. brown sugar
8 slices canned pineapple
14 whole pecan halves
Maraschino cherries

Melt butter in 3 inch deep round aluminum skillet or baking pan. Sprinkle brown sugar evenly over the melted butter. Arrange pineapple slices evenly in an attractive pattern. Fill centers of pineapple with cherries. Arrange pecans, rounded sides down, in vacant spaces. Set aside. Break 4 eggs into a mixing bowl. Beat slightly. Add sugar and beat to blend well. Add juice (or water), vanilla, and dry ingredients. Beat until smooth. Pour batter over pineapple/pecan/nut mixture. Bake at 350 degrees for approximately 45 minutes or until browned lightly. Remove from oven and invert onto a large cake plate. Serve with whipped cream or ice cream, if desired.