2 tablespoons margarine                               ½ cup brown sugar                                                                        1  20-ounce can sliced pineapple in own juice, drained, reserve juice                                   9 maraschino cherries, drained 2  egg whites 1  18-ounce white or yellow cake mix


Preheat covered skillet over medium heat 2 minutes; add margarine and cook until bubbly (do nor brown). Stir in sugar, spreading evenly to cover bottom of skillet. Arrange pineapple slices in single layer in brown sugar mixture. Place 1 cherry in center of each slice; remove from heat and set aside.

In medium bowl, combine egg whites and cake mix. Prepare batter according to package directions, using egg whites only and substituting reserved pineapple juice for water or milk.

Carefully pour batter over pineapple. Cover with Temp Tone control closed; cook over low heat 12 to 15 minutes, until wooden pick inserted in center of cake comes out clean.

Using spatula, gently loosen cake from sides of pan. Using pot holders, invert large cake plate on top of cake; turn skillet upside down to remove cake. Spoon any remaining syrup over cake. Serve warm or at room temperature.