Melt butter, add brown sugar and spread evenly over the bottom of 13x9
inch pan.
Lay out a design of pineapple rings and cherries onto the brown sugar
mix.
Beat yolks of eggs. Add sugar and 5 T. pineapple juice.
Add flour and baking pwd and mix.
In seperate bowl, beat egg whites stiff. Fold into cake batter and pour
over fruit.
Bake at 350 for 45-55 min. or until toothpick comes out clean.
Let cool at least 30 min.
Invert onto cake platter.
Originally Submitted
5/31/2010
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