Ingredients

1/3 C. butter
1/2 C. brown sugar
Pineapple (sliced)
Maraschino cherries
Pecans (halved)
1/2 tsp. vanilla
Cake Batter
2 eggs
2/3 C. sugar
6 Tbsp. pineapple juice from fruit
1 C. sifted flour
1/3 tsp. baking powder
1/4 tsp. salt

Cooking Instructions

First, prepare the pan: melt 1/3 C. butter in heavy 1011 skillet or baking dish. Sprinkle 1/2 C. brown sugar evenly over butter. Arrange drained slices of pineapple over buttersugar coating, and garnish well with maraschino cherries and pecan halves in the spaces. Batter: Beat eggs until thick and lemon-colored (5 minutes) Gradually beat in sugar, add pineapple juice, and vanilla. Sift together flour, baking powder, salt and beat into mixture all at once. Pour batter over fruit and nuts. Bake at 350 degrees (moderate oven) for 45 minutes or until wooden pick thrust into center of cake comes out clean. Immediately turn upside-down on serving plate. Do not remove pan for a few minutes; brown sugar mixture will run down over cake instead of clinging to pan. Serve warm, plain or with whipped cream.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: