Get the oven ready by preheating it to 325 degrees F (165 degrees C).

Take a heavy skillet with the size of 10-inch and a heat-resistant handle, take ½ cup of butter, and melt it on the very low heat flame. Take out from the heat, and drizzle up some brown sugar on the pan in an even manner. Keep pineapple slices under the bottom to cover the bottom of the skillet. Simple keep cherries around pineapple; keep it aside.

Sift baking powder, flour, and salt together.

Take two bowls and separate the eggs into both bowls. Beat egg whites in a large-sized bowl until you see some soft peaks. Gently pour some granulated sugar, and beat it well after every addition. Keep beating it to the point some medium-stiff peaks form. Beat egg yolks at high speed in a small-sized bowl until very thick and yellow. Gently fold egg yolks and flour mixture into whites using the wire whisk, and do an over and under motion; keep up the process until you get a nice blend. After that, add margarine or one tablespoon of melted butter and almond extract. Spread the complete batter over pineapples in a skillet in an even manner.

Keep baking it until the surface turns springy and retains shape when pressed gently or when a toothpick comes out clean when inserted in the middle or for 30 to 35 minutes. Take the table knife and loosen the edges surrounding the cake. Let the cake rest for 5 to 10 minutes and allow it to cool slightly before you finally flip it on a serving plate.