One half cup brown sugar
One quarter cup butter, melted
6 - 8 pineapple slices from a can, drained
6 - 8 maraschino cherries
2 eggs, separated
One half cup sugar
Three quarters cup all-purpose flour
One half tsp. baking powder
One quarter tsp. salt
One quarter cup pineapple juice
Whipped topping

Combine brown sugar and butter in a small bowl. Spread mixture in bottom of ungreased 9 inch round cake pan. Arrange pineapple slices in pan and then place one cherry in the middle of each slice. In another bowl, beat egg yolks until thickened. Slowly add sugar and beat together. Add flour, baking powder, salt and pineapple juice and mix well. In another bowl, beat egg whites until they form stiff peaks. Mix egg whites in with flour mixture. Pour combined ingredients over the pineapple slices in the cake pan. Bake in preheated 350 degree oven for 35 minutes. Insert knife into cake after 35 minutes to see if knife comes out clean to make sure cake is cooked. Allow to cool for about 3 minutes then invert cake pan over serving dish. Serve with whipped topping on cake if desired.

The Skinny: Use your favorite sugar substitute and skip the whipped topping or use low fat whipped topping.