TOPPING:

4 to 6 pineapple slices
1/4 lb. butter
1 c. brown sugar
Cherries if desired

BATTER:

3 egg yolks
1 c. white sugar
5 tbsp. pineapple juice
1 c. flour
1 tsp. baking powder

In 10 inch iron skillet, melt butter and brown sugar. Place pineapple slices around the sides and fill holes in slices with cherries if desired. Remove from heat.

In a separate bowl, prepare batter and pour mixture over pineapple and sugar evenly.

Place skillet in oven at 375 degrees for 1/2 hour or until toothpick comes out clean.

Before completely cooled, place plate on top of skillet and flip. Cake will come out easily. Serves 8.