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1
Grease 3 cast-iron skillets.
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2
Drain pineapple rings, reserving juice.
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3
Add all but 1 tablespoon of the juice to the buttermilk to make 1 1/2 cups fluid (equal parts, if possible).
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4
Separate eggs; place all the whites in a large bowl, place 3 yolks in one small container, and the other 3 in another.
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5
Prepare 3 8-inch cake pans with brown-paper rounds (for bottoms) greased with shortening.
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6
Preheat oven to 350F (180C).
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7
Soften 1/2 cup butter in a large bowl; add confectioner's sugar and beat until thoroughly mixed.
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8
Add 3 egg yolks, one after another, and continue beating.
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9
Add vanilla and mix until thoroughly blended, scraping sides with spatula if necessary.
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10
Measure flour into a small bowl and stir in baking soda.
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11
Add to butter/sugar mixture alternately with buttermilk in 4 steps, beginning and ending with the flour.
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12
Sprinkle about 1/2 teaspoon salt on egg whites.
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13
Beat until stiff, but not dry.
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14
Fold egg whites into batter.
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15
TOPPING: Melt butter in large skillet over medium heat; add 1 tablespoon of pineapple juice and the sugar.
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16
Add water and Karo and cook at a high, rolling boil for about 3 minutes.
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17
Pour equally into prepared cast-iron skillets (about 1/2 to 3/4 inch thick).
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18
Place pineapple rings in bottom of each skillet, and in the centers, place a cherry.
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19
(Can add pecan halves, too. )
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20
Divide batter between pans and bake at 350F (180C).
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21
about 30 to 35 minutes, until done.
