Pineapple Upside-Down Cake

Topping:
5 tbsp. butter
1/2 cup dark brown sugar
6 canned pineapple sliced, drained (reserve juice)
6 maraschino cherries

Cake:
2 large eggs, separated
1/2 cup sugar
3/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup pineapple juice

Melt the butter and pour into the bottom of a 9" round cake pan. Sprinkle the brown sugar over the butter. Stir until sugar is dissolved and spread the mixture evenly in the bottom of the pan. Arrange the pineapple slices over the sugar mixture. Place a cherry in the center of each pineapple slice.

Cake: Beat the egg yolks with the sugar until the mixture is thick and pale yellow. Mix in the flour, baking powder, salt and pineapple juice. In a clean, dry bowl beat the egg whites until soft peaks form. Fold the whites into the batter and spread evenly over the pineapple. Bake in a preheated 350°F oven for 30 to 35 minutes or until center tests done. Remove from oven and cool for 2 to 3 minutes, then invert onto a serving plate. Serve warm or at room temperature.

Serves 6 to 8