1 stick butter
1 c. brown sugar
1 can pineapple slices, drained (may use crushed, drained)
3 eggs, separated
5 tbsp. pineapple juice
1 c. sugar
1 c. plain flour
1 tbsp. baking powder
1/4 tsp. salt

Melt butter in a heavy skillet or cake pan. Add brown sugar and heat until blended. Arrange pineapple and maraschino cherries, if desired. Blend egg yolk, pineapple juice and sugar. Add flour, baking powder and salt. Beat egg whites to form stiff peaks and fold into batter. Pour over pineapple and bake 30 to 35 minutes at 350°F. Place plate over cake pan and invert to remove the cake from the pan while hot.