This is one of my favorite cake recipes.
Servings: Makes 8 to 10 servingsPrep Time: 30 minutes Cook Time: 45 to 50 minutes
1/2 cup butter
3/4 cup firmly packed light or dark brown sugar
1 (20-ounce) can pineapple slices in juice, drained, reserve juice
9 maraschino cherries
3 large eggs, separated
1 cup granulated sugar
1 cup all-purpose flour
1/4 teaspoon salt
¼ cup PLUS 1TBS. reserved pineapple juice
1 tsp. vanilla extract
Whipped cream or vanilla ice cream (optional)
Cream butter; gradually add brown sugar, beating until light and fluffy. Spread mixture evenly in a 9-inch cast-iron skillet. 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.
Combine all-purpose flour and salt, add dry ingredients to the yolk mixture alternately with juice; stirring well after each addition.
Beat egg whites until stiff peaks form; fold egg whites into batter. Spoon batter evenly over pineapple slices.
Bake at 350° for 45 to 50 minutes. Cool cake in skillet 30 minutes; invert cake onto a serving plate. Serve warm or cold with whipped cream or ice cream, if desired.
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