1/4 c. butter
1 c. brown sugar
1/2 c. chopped pecans
1 (15 1/4 oz.) can pineapple slices, undrained
3 eggs, separated
1 c. sugar
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
6 maraschino cherries

Melt butter in a 9 inch cast iron skillet (or an omelette pan). Add brown sugar and pecans; stir well. Drain pineapple, reserving 1/4 cup plus 1 tablespoon juice; set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture; set skillet aside. Beat egg yolks at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well. Combine flour, baking powder, and salt; add dry mixture to yolk mixture. Stir in reserved pineapple juice. Beat egg whites until stiff peaks form; fold egg whites into batter. Spoon batter evenly over pineapple slices. Bake at 350 degrees for 45 minutes. Remove cake from oven. Cool cake in skillet 30 minutes; invert onto a serving plate. Place cherries in center of pineapple rings. Yield: 8 servings.