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Makes 8 servings.

1/3 cup butter
3/4 cup firmly packed brown sugar
1 can (20 oz.) pineapple slices, drained*
1/2 cup dried cherries

4 eggs, separated
1 tablespoon butter, melted
1 teaspoon vanilla extract
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
Whipped cream, if desired

For topping, melt 1/3 cup butter in heavy oven proof 10-inch skillet over medium heat.
Stir in brown sugar until dissolved.
Remove from heat.
Arrange pineapple slices and cherries in bottom of skillet; set aside.

Beat egg yolks in large bowl about 2 minutes, or until thick and lemon colored.
Stir in melted butter and vanilla.
Beat egg whites in separate bowl until slightly stiff.
Gradually add granulated sugar, beating until dissolved after each addition.
Beat until egg whites are stiff and glossy.
Fold egg whites into yolk mixture.
Sift flour and baking powder.  Gently fold into egg mixture, 1/4 cup at a time.
Pour over skillet mixture.

Bake in a preheated 350-degree oven 30 to 35 minutes, or until wooden pick inserted in center comes out clean and edges start to pull away from sides of pan.
Loosen edges of cake with a knife or metal spatula.
Immediately invert skillet onto serving plate.
Let stand this way 1 to 2 minutes.
Carefully remove skillet. Cool cake at least 1 hour before serving.
Serve warm or completely cooled with whipped cream, if desired.

Recipe courtesy of the Cherry Marketing Institute -  


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