1/2 c. butter
2/3 c. packed brown sugar
1 can pineapple slices, drained (2 tsp. liquid reserved)
10 maraschino cherries
3/4 c. granulated sugar
4 oz. frozen egg substitute, thawed
1 tsp. grated lemon peel
1 tsp. lemon juice
1 tsp. vanilla extract
1 1/2 c. flour
1 3/4 tsp. baking powder
1/4 tsp. salt
1/2 c. sour cream

Preheat oven to 350 degrees. In a 9 or 10 inch cast-iron skillet, melt 1/4 cup of the butter; remove from heat. Add brown sugar and stir until blended. Arrange pineapple slices in butter-sugar mixture. Place a cherry in center of each pineapple slice. In a large bowl, beat remaining 1/4 cup butter with granulated sugar until fluffy. Beat in egg substitute, lemon peel, lemon juice, and vanilla. In a medium bowl, combine remaining ingredients and reserved to tablespoons of pineapple liquid. Spoon over pineapple in skillet and spread in an even layer. Bake about 35 minutes or until cake springs back when touched. Let stand in pan on a rack for 10 minutes, then invert onto a serving plate. Serve warm or cold.