1/2 c. butter
2 c. brown sugar
2 c. crushed pineapple
1 1/4 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3 egg yolks, beaten
1 c. sugar (white)
1/4 c. pineapple juice
1/2 tsp. vanilla
3 egg whites, stiffly beaten

In 9 or 10 inch iron skillet, melt shortening over low heat. Remove from heat; spread brown sugar evenly over butter. Add drained, crushed pineapple. Sift flour, salt, and baking powder together 3 times. Beat egg yolks until smooth and light. Gradually add sugar, then pineapple juice and vanilla. Put in sifted flour. Beat egg whites until stiff and fold into batter. Pour batter over pineapple in skillet and bake at 375 degrees about 35 minutes.

Invert on serving plate and serve either hot or cold, plain or topped with whipped cream or topping.