10 maraschino cherries, halved
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
In a 10 inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter or margarine over very low heat.
Remove from heat, and sprinkle brown sugar evenly over pan.
Arrange pineapple slices to cover bottom of skillet.
Distribute cherries around pineapple; set aside.
Sift together flour, baking powder, and salt.
Separate the eggs into two bowls.
In a large bowl, beat egg whites just until soft peaks form.
Add granulated sugar gradually, beating well after each addition.
Beat until stiff peaks form.
In a small bowl, beat egg yolks at high speed until very thick and yellow.
With a rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended.
Fold in 1 tablespoon melted butter and vanilla.
Spread batter evenly over pineapple in skillet. Bake at 325 for 30 to 35 minutes.