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Hot Water Pineapple Upside Down Cake

• 2 egg yolks (save whites)
• 3/4 c. sugar
• 1/4 c. boiling pineapple juice
• 3/4 c. flour
• 1/2 tsp. baking powder
• 2 egg whites
• 1 stick of butter
• 2/3 c. brown sugar
• 1 can sliced pineapple
• maraschino cherries

Preheat oven to 325°. Separate eggs. Boil pineapple juice. Beat yolks until thick. Add sugar, pineapple juice, flour, and baking powder. Whip egg whites until stiff, then fold them into the other mixture.

Melt butter in 8 inch square baking pan. Add brown sugar. Line the bottom of the pan with pineapple slices and cherries. Pour batter on top of the fruit.

Bake for 50-60 minutes. Allow to cool for 10 minutes before inverting the cake on a cooling rack to finish cooling.

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