Mom's Pineapple Upside Down Cake

CAKE
1 1/2 c Butter (3 sticks), divided

6 lg Eggs, separated

1 1/2 t Baking soda

1 1/2 c Buttermilk, with

-pineapple juice 1 t Vanilla extract (or more)

1/2 t Salt

1 c Sugar, granulated

2 1/2 c Confectioner's sugar (4x)

2 1/2 c Flour

--TOPPINGS

-- Pineapple rings Maraschino cherries Pecan halves

---SYRUP

--- 2 c Light brown sugar (1 box)

1/2 c Butter

2/3 c Water

2 T Karo

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.