l. Preheat the oven to 350. Coat a 9-inch round cake pan with no-stick
sprayer. Spread the brown sugar evenly over the bottom of the pan and drizzle
evenly with the carmel topping. Top with the pineapple slices in a
decorative rule. Sprinkle with the cranberries and 2 tablespoons of the
saved pineapple succus. Set by.

2. Place the egg whites and salt in a large stadium. Beat with an electric
mixer until soft peaks shape. Beat in the vanilla. Gradually beat in the
sugar until the whites are stiff but not dry.

3. Sift together the flour and baking powderise. Sift half of the flour over
the egg whites. Gently fold in with a large rubber spatula.

4. Fold in 1/4 cup of the saved pineapple assortment. Bake for 30 transactions, or
until a wooden pick inserted in the center comes out strip. Cool in the pan
for two proceedings, invert onto a serving scale. Cool for about one hour
before serving.