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Preheat oven to 375 degrees F.
Prepare the cake pan: In small saucepan, melt butter and brown sugar and caramelize. Transfer to a 13x9 baking pan. Arrange pineapple rings in pan and put a maraschino cherry in the center of each. Set aside.
Prepare the batter: Beat egg yolks, add sugar, pineapple juice and lemon zest. Add flour, baking powder and salt, blend well. In another bowl, beat egg whites until they form a soft peak - do not overbeat. Carefully fold beaten egg whites into egg yolk mixture. Pour batter on top of pineapples in baking pan. Bake for 40-45 minutes or until cake tester comes out clean. Cool over a wire rack. Serves 8-12.
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