1/2 c. butter
1 c. brown sugar
1 (No. 2) can sliced pineapple
2 tbsp. large whole pecans or walnuts
1 c. sifted cake flour
1 tsp. baking powder
1/8 tsp. salt
3 eggs, separated
1 c. sugar
5 tbsp. pineapple juice

Melt butter in large baking pan or frying pan. Spread brown sugar evenly in pan and arrange pineapple slices on sugar, filling in spaces with pecans (and cherries). Sift flour, baking powder and salt together. Beat egg yolks until light, adding sugar gradually. Add pineapple juice and sifted flour, fold in stiffly beaten egg whites. Pour batter over pineapple. Bake at 375 degrees for 30 to 35 minutes. Turn upside down on cake plate. Serve with whipped cream if desired.