INGREDIENTS

INSTRUCTIONS

Grease 3 cast-iron skillets.  Drain pineapple rings, reserving juice.
Add all but 1 tablespoon of the juice to the buttermilk to make 1 1/2
cups fluid (equal parts, if possible).  Separate eggs; place all the
whites in a large bowl, place 3 yolks in  one small container, and the
other 3 in another. Prepare 3 8-inch  cake pans with brown-paper rounds
(for bottoms) greased with  shortening. Preheat oven to 350 degrees F.
Soften 1/2 C butter in a large bowl; add confectioner's sugar and beat
until thoroughly mixed. Add 3 egg yolks, one after another, and
continue beating.  Add vanilla and mix till thoroughly blended,
scraping sides with spatula if necessary.  Measure flour into a small
bowl and stir in baking soda. Add to  butter/sugar mixture alternately
with buttermilk in 4 steps,  beginning and ending with the flour.
Sprinkle about 1/2 t salt on egg whites.  Beat till stiff, but not
dry. Fold egg whites into batter.  TOPPING:  Melt butter in large
skillet over medium heat; add 1 T of  pineapple juice and the sugar.
Add water and Karo and cook at a high,  rolling boil for about 3
minutes. Pour equally into prepared cast-iron  skillets (about 1/2 to
3/4-inch thick).  Place pineapple rings in  bottom of each skillet, and
in the centers, place a cherry. (Can add  pecan halves, too.) Divide
batter between pans and bake at 350  degrees F. about 30-35 minutes,
until done.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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