TOPPING:

2 cans pineapple, sliced
3 tbsp. butter
1 c. brown sugar

Combine butter and sugar in large skillet. Simmer few minutes. Arrange pineapple to fit in pan.

BATTER:

1 1/2 c. flour
1 1/2 tsp. baking powder
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
Pinch salt

Cream eggs, sugar, water, vanilla and salt. Add sifted flour and baking powder; mix well. Pour over topping and bake in hot oven at 425 degrees for 10 minutes. Reduce heat to 325 degrees for 40 minutes.