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1
Preheat oven to 350F.
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2
Drain pineapple, reserving 5 tablespoons juice.
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3
Set aside 1 whole pineapple slice; cut 4 slices in half (reserve remainder for another use).
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4
Melt butter in 9-inch-diameter cake pan with 2-inch-high sides over low heat.
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5
Transfer 1 1/2 tablespoons butter to small bowl and reserve; leave remaining butter in pan.
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6
Add brown sugar and 3 tablespoons pineapple juice to pan.
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7
Stir over medium heat until mixture boils and thickens slightly, about 45 seconds.
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8
Remove from heat.
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9
Place whole pineapple slice in center of pan atop sugar mixture.
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10
Surround with halved pineapple slices, rounded side toward pan edge.
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11
Sprinkle cherries in hollows of pineapple slices.
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12
Mix flour and baking powder in small bowl.
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13
Using electric mixer, beat egg whites and salt in large bowl until soft peaks form.
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14
Gradually add 1/4 cup sugar; beat until stiff peaks form.
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15
Using same beaters, beat yolks and 1/4 cup sugar in another large bowl until well blended.
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16
Mix in milk, vanilla and reserved 1 1/2 tablespoons butter.
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17
Beat in flour mixture just until blended.
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18
Fold whites into batter in 3 additions.
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19
Spread batter over pineapple slices in pan.
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20
Bake cake until golden and tester inserted into center comes out clean, about 30 minutes.
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21
Cool in pan 5 minutes.
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22
Place platter over cake; then invert cake onto platter.
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23
Remove pan; rearrange any fruit that may have become dislodged.
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24
Cool cake on platter 30 minutes.
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25
Brush 2 tablespoons pineapple juice over pineapple.
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26
Cool completely.
