This is one of my all time favorite cakes. I don’t make it that often as it is a bit more work to put together, but I feel it is completely worth it for the taste. I make mine in a 10 in cast iron skillet, but you can make it in a normal square or rectangle cake pan. If you do make it in a different pan you will need to adjust the size of can of pineapple slices you buy as the size I have listed it is the perfect amount for the skillet I use.
1/2 cup/113g butter
1 cup packed/231g brown sugar
1 can (20 ounces)/432g(drained 259g) Pineapple Slices in Juice
3 eggs, separated
1 cup/215g sugar
1 teaspoon vanilla extract
1 cup/164g all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
For the first layer I melt the butter in the skillet on the stove top. Add brown sugar; mix well until sugar is melted. Drain pineapple, reserving 1/3 cup juice. Arrange about pineapple slices in a single layer over sugar. Add the cherries to the center of the pineapple slices. Now this can be set aside while you put together the cake batter.
Separate your eggs. In a large bowl, beat egg yolks until thickened slightly. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine the flour, baking powder and salt; gradually add to batter and mix well.This part of the batter will be fairly thick.
In a small bowl, beat egg whites on high-speed until stiff peaks form; fold into batter. Spoon the batter over your pineapple slices, trying to keep it even. You want the batter to completely cover the slices, though there can be a small gap at the edges since the batter will spread as it bakes.
Bake at 375° for 30-35 minutes/ 170(fan ovens) 190 for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. This will start to brown quickly, don’t let that concern you. Let stand for 10 minutes before inverting onto serving plate. Run an knife along the edges to make sure it isn’t sticking anywhere. If it isn’t as done as you thought it was, turn it back into the pan and bake some more (this won’t hurt it). Turning it out onto the plate will be tricky, don’t worry if it doesn’t look perfect on the plate, it will still taste great.