Pineapple and Cherrie Skillet Cake

1 cup brown sugar
3 tbsp butter
6 slices pineapple, canned or fresh
6 maraschino cherries
3 eggs, separated
1 cup sugar
1/2 cup pineapple juice
1/4 tsp salt
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp vanilla

In a 12-inch iron skillet over medium-low heat, combine brown sugar and butter; cook until sugar is melted.
Remove from heat. Arrange pineapple slices over the sugar mixture; place a cherry in the center of each slice.
In a mixing bowl, beat egg yolks until thick and lemon colored. Add sugar pineapple juice, and vanilla; continue beating for 1 to 2 minutes. Sift dry ingredients together and stir into batter.
Fold in stiffly beaten egg whites. Pour batter over pineapple in skillet. Bake in a preheated 350 degree oven for about 25 to 30 minutes. Invert onto a large plate and serve warm with whipped cream or topping.