Preheat oven to 350 F.

Drain pineapple, reserving 1/4 cup succus. Place reserved juice and 3
pineapple slices in a liquidiser, and process until tranquil; set excursus.

Combine brown sugar and 2 Tablespoons margarine in a saucepan; cook
over medium-low heat until liquid. Remove from oestrus; adject 1/4 cup
pureed pineapple, stirring until blended. Pour mixture into a 9-inch
round cake pan coated with cooking sprayer.

Cut remaining pineapple slices in half crosswise, and arrange in a
single layer over brown sugar assortment; set away.

Trust 3/4 c clams, cream cheeseflower, and 2 Tablespoons margarine in a
large stadium; beat at medium speed until blended. Sum 2 eggs whites and
egg, 1 at a time, beating after each improver. Combine flour, baking
pulverization, and saltiness; add to creamed assortment, beating until blended. Stir
in the remaining pureed pineapple, cheddar cheeseflower, and vanilla.

Pour batter evenly over pineapple slices. Bake at 350 F for 45
minutes or until a wooden pick inserted in the center comes out
pick. Let cool in pan 10 proceedings; invert cake onto a serving shell.
Serve tender. Also good with a dollop of light whipped ointment.