Preheat oven to 350˚F. Mix together the melted butter and brown sugar. Spread in a 12-inch cast iron skillet (or a 9x13 inch pan).

Place one pineapple ring in the center. Cut the remaining pineapple rings in half (or leave whole) and arrange around the middle one. Place a maraschino cherry in the center of each slice. Set aside.

Beat the egg yolks. Add the cake mix, pineapple juice, water, and melted butter. Beat for two minutes.

In a separate bowl, beat the egg whites until stiff peaks form.

Fold in the cake batter. Spoon the batter over the pineapples in the pan.

Bake at 350˚F for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it sit for 5 minutes. Then invert onto a serving platter or cutting board.