Pineapple Upside Cake

Topping: 
1 cup brown sugar 
4 Tbs. butter

Cake:
1/2 cup butter
2/3 cup sugar
2 whole eggs, separated 
1/2 tsp. vanilla
1 1/2 cups flour 
3 tsp. baking powder
1/2 tsp. salt 

1 large can sliced pineapple, drained, reserving 2/3 cup juice 
Maraschino cherries (optional)

In large pan, 10 or 12 in frying pan works well, melt 4 Tbs. butter with 1 cup brown sugar. Spread to cover bottom.
Arrange pineapple slices on top.

Beat egg whites until stiff, set aside.

Beat until creamy, 1/2 cup butter and 2/3 cup sugar. Add 2 egg yolks and 1 tsp. vanilla. Beat well. Beat in 1 1/2 cup flour, 3 tsp. baking powder and 1/2 tsp. salt alternately with 2/3 cup juice. Fold in egg whites. 

Pour cake batter over pineapple slices in pan and bake at 350' for 35 to 45 min., until cake tests done.

Let set on rack for 5 min.. Invert onto plate. Decorate with cherries if desired.