1/4 c. (1/2 stick) butter
2/3 c. firmly packed light brown sugar
1 (20 oz.) can pineapple slices, undrained
9 maraschino cherries
2 large eggs, separated
3/4 c. granulated sugar
3/4 c. all-purpose flour
1/8 tsp. salt
1/2 tsp. baking powder

Melt butter in a 9-inch cast iron skillet. Spread brown sugar evenly over bottom of skillet. Drain pineapple, reserving 1/4 cup juice; set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture and place a cherry in center of each pineapple ring. Set skillet aside.

Beat egg yolks at medium speed with an electric mixer until thick and lemon colored; gradually add granulated sugar, beating well. Heat reserved pineapple juice in a small saucepan over low heat. Gradually add juice to the yolk mixture, beating until well blended. Combine all-purpose flour, salt and baking powder and add to the yolk mixture, beating at low speed until blended. Beat egg whites until stiff peaks form; fold egg whites into batter. Spoon batter evenly over pineapple slices.

Bake at 325°F for 45-50 minutes. Cool cake in skillet 30 minutes; invert cake onto a serving plate. Whipped cream is nice to serve with this. Enjoy!