Use 9 or 10 inch iron skillet or round pan. Melt margarine over low heat in skillet. Remove from heat, add brown sugar. Mix together 8 slices of pineapple or 2 cups crushed pineapple (drained). Pour evenly over margarine and sugar. Separate eggs in large bowl. Beat yolks until light and smooth. Add sugar with 1/2 cup pineapple juice and vanilla. Beat until sugar is well dissolved. Sift flour, baking powder and salt. Mix well. Beat egg whites until stiff then fold into the above mixture. Pour onto the margarine, sugar and pineapple mixture. Bake at 350ºF. for 35 to 45 minutes. Let cool for 10 minutes, put plate over skillet or pan and dump upside down. 

Pineapple Upside Down Cake 2

1/4 cup of butter or margarine
1/2 cup of brown sugar, packed
One 8 1/2 ounce can of pineapple slices, drained & cut in halves
Maraschino cherries
Pecan halves
1 package of  Betty Crocker yellow cake mix

Heat oven to 350ºF.. Melt butter over low heat in 9 inch layer pan. Sprinkle brown sugar evenly over butter. Arrange pineapple halves, cherries and pecans over sugar mixture. Prepare cake mix as directed on package. Pour half the batter ** (about 2 1/2 cups) evenly over fruit in pan. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Invert at once onto serving plate. Leave pan over cake a few minutes. Serve warm, plain or with whipped cream. 9 servings. **Bake remaining batter in 8 or 9 inch layer pan as directed on package. Use as desired or freeze. NOTE: You can substitute 1 can (17 ounces) of either apricot halves or sliced peaches, drained for the pineapple.