1. Combine the 4 Tablespoons butter and 2/3 cup brown sugar in a 1-quart saucepan.

2. Stir together over low heat until the butter is melted. Remove from heat and let stand until ready to use.
   

3. Place the four pineapple rings on a saucer and let drain for a few minutes. Reserve the pineapple juice in the can. Return any of the drained juice on the saucer to the can.
   

4. Grease only the side of a 9-inch round cake pan and dust the side of the pan with flour. Spread the brown sugar mixture evenly over the bottom of the cake pan. Cut the pineapple rings in half and arrange neatly over the brown sugar mixture. Add the cherries and pecan halves in an orderly pattern around the pineapple. Set aside while preparing the batter.
   

Instructions for batter:

1.  In the large bowl of an electric mixer cream together 3 egg yolks and 2/3 cup granulated sugar for about 3 minutes.
   

2. Add the flour, baking powder, and salt. Beat together at a slow speed while gradually adding the reserved pineapple juice (1/4 cup + 1 Tablespoon) from the can of pineapple rings. Continue mixing together at a medium speed for 3 minutes.
   

3. When done, pour all of the batter from the mixer into a large bowl.
   

4. Wash and dry the bowl from the mixer and add the 3 egg whites.
   

5. Beat the egg whites at a high speed until they are stiff and form peaks.
   

6. Gently fold the egg whites into the batter in the large bowl until well blended.
   

7. Pour the batter over the pineapple rings in the prepared cake pan .
   

Baking instructions:

1. Bake in a preheated 350º oven for 45 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. 

2. Let the cake cool for about 10 minutes. 
   

3. Place a large plate upside-down over the cake. Invert the cake onto the plate. Let rest for a minute before removing the pan.
   

4. When ready, gently remove the pan so that none of the cake sticks to the cake pan.
   

5. Allow to cool to room temperature and enjoy.