Skillet Pineapple Upside Down Cake

By jgroeneveld

For a change if pace you can exchange fresh or canned peaches.

Ingredients

• 1/2 cup butter
• 1 cup packed brown sugar
• 1 can 20 ounce sliced pineapples
• 1/2 cup chopped pecans
• 3 large eggs, separated
• 1 cup sugar
• 1 tsp vanilla
• 1 cup flour
• 1 tsp baking powder
• 1/4 tsp salt
• Maraschino cherries

Preparation

Step 1

1. Preheat oven to 375' degrees. In 9 or 10 inch oven proof skillet melt butter. Mix in brown sugar, mix well until sugar is dissolved. Drain pineapple juice- reserving 1/3 cup of juice. Arrange 8 pineapple slices in skillet in melted butter/sugar mixture. Refrigerate other slices for another use. Sprinkle pecans over pineapple; set aside.

2. In large bowl beat egg yolks until thick and lemon colored. Gradually add sugar, beating well. Blend in vanilla and reserve pineapple juice. Combine the flour, baking powder and salt; gradually add to batter and mix well.

3. In small bowl beat egg whites until they form peaks, fold into batter. Spoon into skillet.

4. Bake until a toothpick inserted in the center comes out clean, about 30 - 35 minutes (cover loosely with foil if cake browns too quickly). Let cool 10 minutes before inverting it onto serving plate. Place cherries in center of pineapple slices. Serves 10.