Preheat oven to 350°.
Drain pineapple, reserving 1/4 cup juice. Place reserved juice and 3 pineapple slices in a blender, and process until smooth; set aside.
Combine brown sugar and 2 tablespoons margarine in a saucepan; cook over medium-low heat until melted. Remove from heat; add 1/4 cup puréed pineapple, stirring until blended. Pour mixture into a 9-inch round cake pan coated with cooking spray.
Cut remaining pineapple slices in half crosswise, and arrange in a single layer over brown sugar mixture; set aside.
Combine 3/4 cup sugar, cream cheese, and 2 tablespoons margarine in a large bowl; beat at medium speed of a mixer until blended. Add 2 egg whites and egg, 1 at a time, beating after each addition. Combine flour, baking powder, and salt; add to creamed mixture, beating until blended. Stir in the remaining pureed pineapple, cheddar cheese, and vanilla.
Pour batter evenly over pineapple slices. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pan 10 minutes; invert cake onto a serving plate. Serve warm.