Pineapple Upside Down Cake

This is the 1925 winner of the Hawaiian Pineapple Co. Recipe Contest. I've had this recipe forever it seems, so have no idea where I obtained it. (magazine or newspaper)

Drain the juice from 1 large can of either Crushed or Sliced Hawaiian Pineapple. Sift 2 cups flour. Sift again with 2 tsp. baking powder and 1/2 tsp. salt. Cream 1/2 cup butter or margarine, gradually add 1 cup sugar and cream well.

Beat yolks and whites of 2 eggs separately. Add yolks to creamed mixture; mix well, then add flour and 1/2 cup milk alternately, mixing well. Fold the 2 beaten egg whites and 1 tsp. vanilla.

Melt 2 Tbsp. butter in large frying pan. Spread 1 cup of brown sugar over pan. Add pineapple (if sliced is used, place slices closely together on the sugar; if crushed, simply pour in the well-drained fruit). Pour cake batter over fruit. Bake 45 minutes at 350 degrees F.

Turn upside-down on serving plate and garnish with maraschino cherries. Whipped cream may be spread over top.

By Connie from Cotter, AR