In a 10" iron skillet, melt butter. Add brown sugar and cook until bubbly.

Add pineapple to sugar mixture and continue cooking for 5 minutes. Remove from heat and set aside.

In large bowl, add cake mix, reserved pineapple juice, oil and egg yolks. Mix well.

In medium bowl, beat egg whites on high speed until stiff and thick like whipped cream. Gently fold beaten egg whites into cake batter until mixed well.

Pour batter over pineapple mixture and bake at 325° for 25-30 minutes or until cake is golden brown and toothpick inserted comes out clean.

Let cake stand 5 minutes. Loosen edges with knife, place cake plate on top of cake, hold your breath and flip it upside-down. Enjoy!