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Old Fashioned Upside-Down Cake
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| 2/3 cup | butter |
| 2/3 cup | firmly packed brown sugar |
| 1 can (16 ozs) | Dole Sliced Pineapple |
| 1 jar | maraschino cherries |
| 1 1/2 cups | sifted cake flour |
| 1 3/4 teaspoons | baking powder |
| 3/4 teaspoon | salt |
| 2 | eggs, separated |
| 3/4 cup | granulated sugar |
| 1 tsp | grated lemon rind |
| 1 tsp | lemon juice |
| 1 tsp | vanilla |
| 1/2 cup | dairy sour cream |
| Small bag | pecans |
1.)Melt 1/3 cup of the butter in a 10 inch oven proof skillet. Stir in brown sugar until well blended. Drain pineapple, reserving 2 tbsp of the syrup. Arrange slices close together in butter-sugar mixture. Extra slices may be cut into wedges and placed between slices. Tuck pecans into empty places. Place cherries into holes in pineapple
2.)Sift flour, baking powder and salt onto wax paper.
3.) Beat egg whites until foamy white in a medium size bowl. Beat in 1/4 cup of the granulated sugar a tbsp at a time until meringue stands in soft peaks.
4.)With same beater, beat remaining 1/3 cup butter with remaining 1/2 cup sugar until fluffy. Beat in egg yolks, lemon rind, juice and vanilla. Blend flour mixture into creamed mixture alternately with sour cream and the 2 tbsp reserved pineapple syrup. Fold in meringue until no streaks of white remain. Pour over pineapple in skillet.
5.)Bake in moderate oven 350 degrees for 35 minutes or until center springs back when lightly touched with fingertip. Cool cake in skillet on rack 10 minutes then nvert over serving plate. Allow skillet to remain over cake a minute for syrup to drain. Serve warm or cold.
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