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

Combine flour, baking powder, and salt and set aside. Melt butter in a 9 inch cast iron skillet. Add brown sugar, and pecans; stir well. Drain pineapple, reserve 1/4 cup plus 1 tablespoon pineapple juice. Set the juice aside. Arrange pineapple slices in a single layer over brown sugar mixture; set the skillet aside. Beat egg yolks at medium speed until thick and lemon colored; gradually add sugar, beating well. Add dry mixture to egg yolks mixture. Stir in reserve pineapple juice. Beat egg whites until stiff peak forms. Fold egg whites into batter. Spoon batter evenly over pineapple slices. Bake at 350 degrees for 40 to 45 minutes. Let cool in skillet for 30 minutes. Invert cake onto a serving plate. Place cherries in center of pineapple slices.