2/3 c. butter
2/3 firmly packed brown sugar
1 item = 1 lb., 4 oz. can of sliced pineapple
9 maraschino cherries
1 1/2 c. sifted cake flour
1 3/4 tsp. baking powder
3/4 tsp. salt
2 eggs, separated
3/4 c. granulated sugar
1 tsp. grated lemon rind
1 tsp. lemon juice
1 tsp. vanilla
1/2 c. sour cream

Melt 1/3 cup of butter in a 10 inch skillet. Stir in brown sugar. Drain pineapple, saving 2 tablespoons juice. Arrange slices in butter sugar mixture. Extra slices may be cut to fit between slices. Center each slice with a cherry.

Sift flour, baking powder and salt onto waxed paper. Beat egg whites until foamy. Beat in 1/4 cup granulated sugar, 1 tablespoon at a time, until meringue stands in soft peaks. With the same beater beat remaining 1/3 cup butter with remaining 1/2 cup sugar. Beat in egg yolks, lemon rind and juice and vanilla. Blend in flour mixture alternately with sour cream and the two tablespoons of pineapple juice. Fold in meringue. Pour over pineapple in the skillet. Bake 35 minutes at 350 degrees, invert over serving platter.