2 tbsp. butter, melted
1 cup brown sugar
1/2 cup chopped nuts (optional)
8 maraschino cherries
1 (16 oz.) can pineapple slices
1/2 tsp. ginger

Heat butter, sugar, nuts, and ginger until a paste is formed. Place pineapple slices in 9x13-inch pan on top of brown sugar mixture; put cherry inside each of the pineapple centers. Set aside.

CAKE:

1/4 cup (1/2 stick) butter
1 cup sugar
2 eggs, separated
1 1/2 cups all-purpose flour, sifted
2 tsp. baking powder
1/4 tsp. salt
1 tsp. desired flavoring: lemon, almond, orange, pineapple
1/2 cup milk

Cream butter with sugar. Add 2 egg yolks, beaten. Sift flour, baking powder, and salt together. Add alternately with milk to the sugar- butter mixture.

Beat egg whites until stiff (but not dry) and fold into batter gently. Pour over pineapple-brown sugar icing.

Bake at 350°F for 45 minutes or until done.

Cool 5 minutes.

Turn upside-down onto a serving plate or tray.