Pineapple Upside Down Cake

Pineapple Upside Down Cake

2 cups packed light brown sugar
1 1/2 sticks butter
1 can sliced pineapple, undrained
maraschino cherries
3 eggs
1 teaspoon vanilla
1 cup white sugar
2 teaspoons baking powder
1 1/2 cups flour
1/4 teaspoon salt

Using a 10 inch round skillet, melt the butter over low heat. Remove from
heat and mix in the brown sugar. Combine 8 slices of pineapple with the butter and brown sugar mixture. Place maraschino cherry in the middle of each pineapple slice. In a large bowl, separate the eggs. Beat the egg yolks until lightly fluffy. Add 1/2 cup pineapple juice, white sugar and vanilla. Mix until sugar is dissolved. Sift baking powder, flour, and salt. Combine well. Beat egg whites until stiff then fold into the egg yolk mixture. Add this mixture to the butter, pineapple, and sugar mixture. Bake at 350F for 35 minutes. Let cool for 10 minutes, then turn upside down onto a plate.