1/2 c. butter
1 c. brown sugar
1 (#2) can pineapple slices
2 tbsp. lg. whole pecans (or more if desired)
1 c. sifted cake flour
1 tsp. baking powder
1/8 tsp. salt
3 eggs separated
1 c. granulated sugar
5 tbsp. pineapple juice

Melt butter in large baking pan (9 x 9). Spread brown sugar over evenly. Arrange pineapple slices on sugar, filling in spaces with pecans. Sift flour, baking powder, salt together. Beat egg yolks until light adding sugar gradually. Add pineapple juice, sifted flour. Fold in stiffly beaten egg whites. Pour batter over pineapple. Bake in moderate oven (375 degrees) for 30 to 35 minutes. Turn upside down on cake plate. Serve with whipped cream (optional). Serves 8.