1/2 cup butter
1 cup packed brown sugar
1 can (20-oz) sliced pineapple in juice
1/2 cup chopped pecans
3 large eggs, room temperature, separated
1 cup sugar
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
Maraschino cherries (1 per pineapple slice used), well drained on paper towels
Preheat oven to 375 degrees.
Melt the butter in a cast-iron or other heavy-duty oven-proof skillet, 9 or 10-inches in diameter. Add the brown sugar, mixing until the sugar melts.
Drain the pineapple reserving 1/3 cup of the juice. Arrange the pineapple slices over the sugar/butter mixture (you may not need all the pineapple); sprinkle the pecans around the pineapples. Set skillet aside.
In mixer bowl, beat the egg yolks until lemon-colored and thick; gradually add sugar, beating well. Blend in the vanilla and the 1/3 cup of pineapple juice.
In a small bowl combine the flour, baking powder, and salt; add to the sugar mixture.
In a separate bowl that has been chilled, beat the egg whites until stiff; gently fold into the cake batter. Spoon the batter into the skillet over the pineapple and pecans. Bake 30 to 35 minutes at 375 degrees until the center of the cake springs back when lightly touched with finger tips.
Allow cake to set in the skillet for 10 minutes then invert onto a serving plate. Place a Maraschino cherry in the center of each pineapple ring.
Yield: 8 to 10 servings