In a 10 inch cast iron skillet melt butter on the stovetop, once melted stir in the brown sugar until well combined and brown sugar dissolved, remove from heat.
Arrange pineapple slices or evenly distribute crushed and drained pineapple on top of the sugar mixture.
Place maraschino cherries in the center of rings or randomly place them on the crushed pineapple.
Beat egg yolks and sugar together.
Add the pineapple juice to combine then add dry ingredients.
Beat the egg whites in a separate bowl until stiff, then fold into the cake batter.
Pour the batter over the sugar and pineapple mixture.
Bake 35 minutes in a preheated 350 degree oven or until the cake springs back at the touch.
Immediately flip the cake onto a board or serving dish as soon as you take it out of the oven.