1/3 c. butter
2/3 c. sugar
1 1/2 c. flour
1/3 tsp. salt
2 eggs, separated and beaten separately
2/3 c. water or milk
3 tsp. baking powder
1 tsp. vanilla
1 can sliced pineapples
maraschino cherries

Cream butter, add sugar, beaten egg yolks and vanilla. Add dry ingredients alternately with water or milk. Lastly, add stiffly beaten egg whites.

In the pan you will bake the cake in (a large round cast iron skillet works well) melt 1/2 cup butter and 3/4 cup brown sugar.

When the butter and sugar becomes melted and syrupy, add slices of pineapple with maraschino cherries in the middle. Pour on batter.

Bake at 325°F for about 35 minutes or until the cake springs back when touched lightly near center. Remove from oven, loosen cake gently from sides of pan and turn upside down onto a serving plate.

Serve with a sauce of your choice (such as cherry sauce, rum sauce, or whipped cream.