Pineapple Upside-down Cake

This VDG hand-me-down recipe for Pineapple Upside-down cake is my Father's favorite.  Replete with maraschino cherries and carmelized edges, it is a Utah pioneer specialty.  We made it for Father's Day. Enjoy!

Ingredients

• 1/2 c. butter      
• 1 1/2 c. brown sugar      
• 8 slices pineapple (canned)       
• 1 cup white sugar               
• 1/2 c. pineapple juice   
• 1 c flour               
• 1 tsp baking powder      
• pinch salt
• maraschino cherries (if desired)                                                                             

Directions
Melt butter in about 10 inch size frying pan. (Cast iron pan works best, or a pan that can go into the oven.)   Add brown sugar and mix.  Arrange pineapple slices in pan and let simmer for 10 minutes.

In a separate bowl, beat egg yolks until lemon colored, add white sugar slowly, add pineapple juice.   Sift together flour, baking powder and salt and add to egg mixture.  Mix well. 

Beat egg whites until stiff and fold carefully into cake batter.  

Pour egg white/cake batter mixture into the frying pan over pineapple wedges, and bake at 350 degrees for 30 minutes or until nicely browned.  Remove from the over, and turn upside down onto large heat resistant plate or tray. 

Gma VDG explaining how my Dad loved this cake growing up.