PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350.
• In small bowl, combine brown sugar and butter and blend well.
• Spread in bottom of ungreased 9 inch round cake pan.
• Arrange pineapple slices and maraschino cherries over brown sugar mixture. Set aside.
• In small bowl, beat egg yolks until thick and lemon-colored.
• Gradually add sugar and beat well.
• Add flour, baking powder, salt, and pineapple juice and mix well.
• In another small bowl, beat egg whites and lemon-colored.
• Gradually add sugar and beat well.
• Add flour, baking powder, salt, and pineapple juice and mix well.
• In another small bowl, beat egg whites until stiff peaks form.
• Fold into batter.
• Pour batter evenly over pineapple slices and cherries.
• Bake at 350 for 30 to 35 minutes or until toothpick inserted in center comes out clean.
• Cool upright in pan 2 minutes.
• Invert cake onto serving plate.
• Serve warm with whipped cream.
• *If high altitude (3500 to 6500 feet): Increse flour to 3/4 cup plus 3 tablespoons. Bake at 375 for 30 to 35 minutes.