1/2 c. butter
1 c. brown sugar
1 (No. 2) can pineapple
Few nuts
1 c. plain
1 tsp. baking powder
1/8 tsp. salt
3 eggs, separated
1 c. sugar
5 tbsp. pineapple juice

Melt butter in large iron skillet. Spread brown sugar over the bottom of the skillet. Arrange pineapple and sprinkle on nuts. Beat egg whites until stiff and set aside. Sift flour with baking powder and salt. Beat egg yolks and sugar until smooth. Add pineapple juice and flour. Fold into the egg whites. Pour batter over pineapple in pan. Bake at 375 degrees for 30 to 35 minutes. Turn upside down on cake plate. Serve with whipped cream.