1/2 c. butter, softened
3/4 c. brown sugar, packed
1 can (8 oz.) sliced pineapple, drained
9 maraschino cherries
3 eggs, separated
1 c. sugar
1 c. all-purpose flour
1/4 tsp. salt
1/4 c. plus 1 tbsp. water
1 tsp. vanilla extract

Cream butter; gradually add brown sugar, beating until light and fluffy. Spread creamed mixture evenly in a 9 inch cast iron skillet. Arrange pineapple and cherries evenly over mixture. Beat egg yolks until thick and lemon colored. Gradually add sugar, beating well.

Combine flour and salt; add to yolk mixture alternating with water, stirring well after each addition. Stir in vanilla. Beat egg whites (at room temperature) until stiff peaks form; fold into batter.

Spoon batter evenly over pineapple slices in skillet. Bake at 350 degrees for 50 minutes or until wooden pick inserted in center comes out clean. Cool 30 minutes in pan and invert cake onto serving plate. One 9 inch cake.