1 tbsp. butter
3 tbsp. packed light brown sugar
7 slices juice packed canned pineapple (reserve 1/3 c. juice)
7 pecan halves
1 c. all-purpose flour
1 1/2 tsp. baking powder
1/8 tsp. salt
2 lg. eggs, yolks and whites separated
1/3 c. granulated sugar

1. Heat oven to 350 degrees F.

2. Put butter in a 9 inch round cake pan and place in oven to melt. Stir in brown sugar and 1 teaspoon reserved pineapple juice. Arrange pineapple slices in bottom of pan and place a pecan half upside down in center of each.

3. Mix flour, baking powder and salt.

4. Beat egg yolks in medium sized bowl with electric mixer until blended. Gradually add sugar and beat until thick and pale.

5. Beat in remaining pineapple juice, then stir in flour mixture just until blended.

6. With clean, dry beaters, beat egg whites in another medium sized bowl until stiff peaks form when beaters are lifted. Fold into flour mixture. Carefully pour into cake pan. Spread.

7. Bake 25 to 30 minutes until pick inserted comes out clean.