Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CAKE***
  1 1/2           cups  butter -- (3 sticks), divided
  6              large  eggs -- separated
  1 1/2      teaspoons  baking soda
  1 1/2           cups  buttermilk -- with
                        - pineapple juice
  1           teaspoon  vanilla extract -- (or more)
     1/2      teaspoon  salt
  1                cup  sugar -- granulated
  2 1/2           cups  confectioner's sugar -- (4x)
  2 1/2           cups  flour
                        ***TOPPINGS***
                        pineapple rings
                        maraschino cherries
                        pecan halves
                        ***SYRUP***
  2               cups  light brown sugar -- (1 box)
     1/2           cup  butter
     2/3           cup  water
  2        tablespoons  karo

Preparation:

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 don

Nutritional Information:

7976 Calories (kcal); 401g Total Fat; (44% calories from fat); 81g Protein; 1041g Carbohydrate; 2128mg Cholesterol; 7548mg Sodium