2/3 Cup Butter, Divided
2/3 Cup Brown Sugar
Fresh Pineapple Slices
10 Maraschino Cherries
3/4 Cup Sugar, Divided
2 Eggs Separated
1 Tsp. grated Lemon Peel
1 Tsp. Lemon Juice
1 Tsp. Vanilla
1 1/2 Cups Flour
1 3/4 Tsp. Baking Powder
1/4 Tsp. Salt
1/2 Cup Sour Cream
Heat ovento350°. Melt 1/3 cup butter in 10-inch cast iron skillet. Remove from heat. Add brown sugar and stir until blended. Reserve liquid from sliced fresh pineapple. Arrange slices in sugar mixture. Place cherries in center of each slice.
Beat remaining 1/3 cup butter with 1/2 cup sugar until light and fluffy. Beat in egg yolks, lemon peel and vanilla. Combine flour, baking powder and salt. Blend into creamed mixture alternately with sour cream and 2 Tbsp. pineapple syrup.
Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup sugar to make stiff meringue. Fold into batter. Pour over pineapple in skillet.
Bake for 35 minutes or until cake tester is clean when inserted. Let stand 10 minutes and then serve. May be served warm or cold.