1/3 c. butter
1/2 c. brown sugar
8 slices pineapple
Pecan halves
Maraschino cherries
2 eggs
2/3 c. sugar
6 tbsp. pineapple juice
1 tsp. vanilla
1 c. flour
1/3 tsp. baking powder
1/4 tsp. salt

Melt butter in heavy 10 inch skillet. Sprinkle brown sugar evenly over butter; arrange drained fruit in attractive pattern on butter-sugar coating. Beat eggs until thick and lemon colored; gradually beat in sugar. Beat in, all at once, pineapple juice and flavoring.

Sift together flour, baking powder and salt; beat all at once. Pour batter over fruit. Bake at 350 degrees until wooden pick inserted in center comes out clean. Immediately turn upside down on serving plate; serve warm with plain or whipped cream. An old favorite.