Pineapple Upside Down Cake is a classic dessert made of a sweet medley of cherries and pineapples, a luxurious brown sugar topping and a soft chiffon cake base.
Pour melted butter on a 9 inch round baking pan. Sprinkle brown sugar evenly over the butter, then arrange the pineapple slices in a single layer on top. Place the cherries in the centers of the pineapples. Set this aside.
Preheat oven to 350 F. Beat the egg yolks and sugar until lighter in color and thicker. Add in the oil, water, and vanilla extract. Mix until combined. Combine the flour, baking powder and salt in a bowl. Sift the dry ingredients over the yolk batter and stir well until smooth.
Whisk egg whites using a handheld or stand mixer. When soft peaks form, start to gradually add the sugar until stiff peaks form.
Fold the egg whites gradually into the egg yolk mixture until color is uniform. Be careful not to deflate the batter too much. Pour the batter over the pineapple slices assembly and using a spatula, smoothen the top.
Bake the cake at 350 F for 25 minutes, or until the cake is golden. Let the pan cool on a wire rack then turn over onto a serving plate. The pineapples and cherries on the bottom of the pan will be the cake top as you invert the cake.