Old-fashioned Pineapple Upside-down Cake

Ingredients

 * ½ cup butter, softened
 * ¾ cup packed light brown sugar
 * 8 ounce can drained, sliced pineapple
 * 9 maraschino cherries
 * 1 cup sugar
 * 1 cup all-purpose flour
 * ¼ teaspoon salt
 * ¼ cup plus 1 tablespoon water
 * 1 teaspoon vanilla extract
 * 3 egg whites (room temperature)

Directions

 * 1) Cream the butter and gradually add brown sugar, beating until light and fluffy.
 * 2) Spread creamed mixture evenly into a 9 inch cast iron skillet.
 * 3) Arrange pineapple and cherries evenly over mixture.
 * 4) Beat egg yolks until thick and lemon colored.
 * 5) Gradually add sugar, beating well.
 * 6) Combine flour and salt then add to yolk mixture alternating with water and stirring well after each addition.
 * 7) Stir in vanilla.
 * 8) Beat egg whites until stiff peaks form; fold into batter.
 * 9) Spoon batter evenly over pineapple slices in skillet.
 * 10) Bake at 350 for 50 minutes.
 * 11) Cool for 30 minutes in pan and invert cake onto serving platter.