1/4 c. butter
1 c. firmly packed brown sugar
1/2 c. chopped pecans (optional)
1 (15 1/4 oz.) pineapple slices, undrained
3 eggs, separated
1 c. sugar
1 c. all purpose flour
1 tsp. baking powder
1 tsp. salt
6 to 7 maraschino cherries

Melt butter in 9 inch cast iron skillet. Add brown sugar and pecans. Mix well. Drain pineapple, reserving 1/4 cup plus 1 tablespoon juice. Set aside. Arrange pineapple in single layer on brown sugar. Set aside. Beat egg yolks until thick and lemon colored. Gradually add sugar. Beat well. Combine flour, baking powder and salt. Add to egg mixture. Stir in juice. Beat egg whites until stiff peaks form. Fold into flour mixture. Spoon batter over pineapple slices. Bake at 375 degrees for 30 to 35 minutes. Immediately invert cake on to serving plate. Garnish with cherries.