1/3 c. butter
1/2 brown sugar
drained fruit (save 1/3 cup)
2 eggs
2/3 c. sugar
1/3 c. juice from fruit
1 c. sifted flour
1/3 tsp. baking powder
1/4 tsp. salt

Melt butter in bottom of baking dish. Sprinkle brown sugar over butter and arrange drained fruit over butter sugar coating.

In a bowl, beat eggs until thick and lemon colored (about 5 minutes), gradually adding the sugar. Put in the fruit juice and flour. Add baking powder and salt.

Stir the batter and pour over the pineapple.

Bake until a tooth pick inserted in center of cake comes out clean (about 45 minutes).