1/4 c. butter
1 c. firmly packed brown sugar
1/2 c. chopped pecans
1 (15 1/4 oz.) can pineapple slices, undrained
3 eggs, separated
1 c. sugar
1 c. all-purpose flour
1/2 tsp. salt
6-8 maraschino cherries
1 tsp. baking powder

Melt butter in a 9" cast iron skillet. Add brown sugar and pecans; stir well. Drain pineapple, reserving 1/4 cup plus 1 tablespoon pineapple juice; set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture in skillet; 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 (at room temperature) until stiff peaks form; fold into batter. Spoon batter evenly over pineapple slices. Bake at 350 degrees for 40 to 45 minutes. Remove cake from oven. Cool cake in skillet 30 minutes; invert cake onto serving plate. Place cherries in centers of pineapple.