Pineapple Upside Down Cake

By Cindy_Wicker

Ingredients

• 1/3 cup butter, melted
• 2/3 cup packed brown sugar
• 1 can (20 oz) sliced pineapple
• 1/2 cp chopped pecans
• 3 eggs, separated
• 1 cup sugar
• 1 tsp. vanilla
• 1 cup plain flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 9 maraschino cherries

Details

Servings 9

Preparation

Step 1

In an ungreased 9" square baking pan. Combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar. Sprinkle pecans over pineapple slices. Set aside. In a large bowl, beat egg yolks until thick and lemon colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine the flour, baking powder and salt. Add to batter,mixing well. In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into batter. Spoon into pan. Bake at 375 degrees for 30-35 minutes. Let stand for 10 minutes before inverting onto serving plate. Place a cherry into the center of each pineapple slice.