Pineapple Upside-Down Cake - cooking recipe

Ingredients

1/2 c. butter
1 c. packed light brown sugar
1 c. pecan halves
1 can sliced pineapple
maraschino cherries
1 c. cake flour or use a yellow cake mix
1 tsp. baking powder
4 eggs
1 Tbsp. melted butter
1 tsp. vanilla extract
1 c. sugar

Preparation

Melt 1/2 cup butter in a skillet.
Add brown sugar and cook over medium high heat until the sugar is dissolved.
Remove the pan from the heat and place slices of pineapple in a layer over the caramel.
Sprinkle with pecan halves.
Place a cherry in the center of each pineapple slice.
Sift together the cake flour and baking powder.
Beat the egg yolks in a separate bowl.
Add the melted butter and vanilla to the egg yolks.
Sift the sugar in a separate bowl.
Whip the egg whites until stiff, but not dry. Fold in the sugar, 1 tablespoon at a time.
Then fold in the yolk mixture and finally the flour mixture, 1/4 cup at a time.
(If using a cake mix, substitute the pineapple juice for the water in the mix.)