Ingredients:
4 eggs
1/2 cup butter
1 cup packed light brown sugar
1 (20 ounce) can sliced pineapple
10 maraschino cherries, halved
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup white sugar
1 tablespoon butter, melted
1 teaspoon almond extract

Directions:
Preheat oven to 325 degrees F (165 degrees C).
In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat.
Remove from heat, and sprinkle brown sugar evenly over pan.
Arrange pineapple slices to cover bottom of skillet.
Distribute cherries around pineapple; set aside.
Sift together flour, baking powder, and salt.
Separate the eggs into two bowls.
In a large bowl, beat egg whites just until soft peaks form.
Add granulated sugar gradually, beating well after each addition.
Beat until medium-stiff peaks form.
In a small bowl, beat egg yolks at high speed until very thick and yellow.
With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended.
Fold in 1 tablespoon melted butter or margarine and almond extract.
Spread batter evenly over pineapple in skillet.
Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes.
Loosen the edges of the cake with table knife.
Cool the cake for 5 minutes before inverting onto serving plate.