Pineapple Upside-Down Cake - cooking recipe

Ingredients

1/4 c. butter or margarine
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 tsp. baking powder
1/2 tsp. salt
6 to 8 maraschino cherries

Preparation

Melt butter in a 9-inch 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; set skillet aside.
Place cherries in center of each pineapple slice.
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 egg whites into batter.
Spoon batter evenly over pineapple slices.
Bake at 350\u00b0 for 40 to 45 minutes.