1/2 c. butter
1 c. brown sugar
1 (15 1/2 oz.) can pineapple slices, undrained
1/4 c. pecan halves
3 eggs, separated
1 c. sugar
1 c. sifted cake flour
1 tsp. baking powder
1/8 tsp. salt

Melt butter in 10 inch cast iron skillet. Sprinkle evenly with brown sugar. Drain pineapple, reserving 1/3 cup juice (set juice aside). Arrange pineapple slices over brown sugar, placing a half pecan in center of each pineapple slice.

Beat egg yolk until thick; add sugar, flour, baking powder, and salt. Stir in reserved pineapple juice. Beat egg whites to stiff peaks; fold in flour mixture. Spoon batter over pineapples. Bake at 375 degrees for 30 minutes.