From a recipe at southernfood.about.com:
1 cup brown sugar
3 tablespoons butter
6 slices pineapple, canned or fresh
6 maraschino cherries or 6 pecan halves
3 eggs, separated
1 cup sugar
1/2 cup pineapple juice
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon vanilla
Preheat oven to 350. 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 or pecan 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 for about 25 to 30 minutes. Invert onto a large plate and serve warm with whipped cream or topping.
This cake is best fresh – it doesn’t store well for more than a day or so. That’s usually not a problem, as most of it gets eaten right out of the oven.