Hawaiian Upside-Down Cake
Makes 8 servings

Ingredients

2/3 - cup brown sugar, packed

1 - can (20 ounces) Pineapple Slices

10 - maraschino cherries

3/4 - cup granulated sugar, divided

2 - eggs, separated

1 - teaspoon grated lemon peel

1 - teaspoon lemon juice

1 - teaspoon vanilla extract

1-1/2 - cup all-purpose flour

1-3/4 - teaspoon baking powder

1/4 - teaspoon salt

1/2 - cup sour cream

Directions

Preheat oven to 350° F.

In a 10-inch skillet, melt 1/3-cup butter. Remove from heat.
Add brown sugar and stir until blended.
Drain pineapples, reserve 2 tablespoons syrup.
Arrange pineapple in brown sugar mixture.
Place cherry in center of each slice.
In a large mixing bowl, beat remaining 1/3-cup margarine with 1/2-cup granulated sugar until light and fluffy.
Beat in egg yolks, lemon peel and juice, and vanilla.
Mix flour, baking powder and salt.
Blend into creamed mixture alternately with sour cream and 2 tablespoons pineapple syrup.
In a small bowl, whip egg whites to soft peaks. Gradually beat in remaining 1/4-cup granulated sugar to make stiff meringue. Fold into batter.
Pour over pineapple in skillet.
Bake for 35 minutes or until cake tests done. Let stand 10 minutes, then invert onto serving plate.
warm or cold.