In a cast iron skillet add butter and melt over low heat. Remove from heat and sprinkle the brown sugar evenly in the pan over melted butter.

Place slices of pineapple on bottom of skillet. Next add cherries. Set aside.

In a bowl sift together the flour, baking powder and salt.

Next you will want to separate your eggs. In a mixing bowl add the egg whites and mix/beat just until a soft peak forms. Gradually add the white sugar and beat until a medium-stiff peaks form.

In a separate bowl add the egg yolks and mix until thick. Gently fold the egg yolks and the flour mixture into the mixing bowl with egg whites. Next add 1 tablespoon melted butter. Then add almond extract.

Spread the batter in the skillet evenly over the pineapples and cherries.

Bake at 350° for 35-40 minutes or until toothpick inserted in center comes out clean. Loosen the sides of the cake from pan by running a butter knife around the inside of pan. Invert cake onto a serving platter and let stand 5 minutes. Remove pan and allow cake to cool before serving.