1/4 c. butter
1 c. packed brown sugar
1/2 c. chopped pecans
1 reg. can sliced undrained pineapple
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

Melt butter in 9 inch cast iron skillet. Add brown sugar and pecans; stir well. Drain pineapple, reserving 1/4 cup plus 1 tablespoons juice; set aside. Arrange slices in a single layer over mixture; set aside. Beat yolks until thick and lemon colored. Gradually add sugar beat well. Combine flour, baking powder, and salt. Add dry mixture to yolk mixture. Stir in juice. Beat egg whites until it peaks; fold into batter. Spoon batter evenly over pineapple slices. Bake at 350 degrees for 40 to 45 minutes. Cool cake in skillet 30 minutes. Invert onto serving plate. Place cherries in center of pineapple rings.