1/4 c. butter
1 c. brown sugar
1 lg. can sliced pineapple, drained (save juice)
Maraschino cherries
1/2 c. pecan halves
1 1/2 c. sugar
3 egg yolks, beaten
1 1/2 c. flour
2 tsp. baking powder
3 egg whites, beaten stiff
3/4 c. pineapple juice

Put brown sugar and butter in large (12-inch) oven-proof skillet. Heat until it melts and bubbles. Arrange pineapple slices, touching, with 1 in center. Place cherry in center of each and pecans around pineapple. Let set while batter is mixed.

Beat egg yolks with sugar; add dry ingredients alternately with pineapple juice. Mix thoroughly, then gently fold in stiff-beaten egg whites. Bake at 325 degrees for 50 minutes. Remove from oven and immediately invert over large serving plate. Let cool and serve with whipped cream.