Pinaepple Upside Down Cake

1 20oz can Dole® Pineapple Slices in Juice
2/3 cup margarine
2/3 cup brown sugar
10 maraschino cherries
¾ cup sugar
2 eggs, separated
1 tsp. lemon peel
1 tsp lemon juice
1 tsp. vanilla
1½ cups flour
1-3/4 tsp. baking powder
¼ tsp salt
½ cup sour cream

Drain pineapple; reserve 2 tbsp. liquid.

In 9” or 10” cast iron skillet, melt 1/3 cup margarine. Remove from heat.
Add brown sugar and stir until blended. Arrange pineapple slices in skillet. Place 1 cherry in center of each slice.

In large bowl, beat remaining margarine with ½ cup sugar until fluffy. Beat in egg yolks, lemon peel and juice and vanilla. In medium bowl, combine flour, baking powder and salt. Blend dry ingredients into cream mixture alternately sour cream and reserved pineapple liquid.

In large bowl, beat egg whites until soft peaks form. Gradually beat in
remaining sugar until stiff peaks form. Fold into batter. Spread evenly
over pineapple in skillet. Bake at 350° for 35 minutes or until cake
springs back when touched. Let stand in skillet on rack 10 minutes.
Invert onto serving plate.

Serve warm or cold

8 to 10 servings