• 1/4 cup cup butter or margarine
• 1 cup firmly packed brown sugar
• 1/2 cup chopped pecans
• 1 (15 1/4 oz) can pineapple slices, undrained
• 3 eggs, separated
• 1 cup sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 6 or 7 maraschino cherries

1. Melt butter in a 9-inch cast-iron skillet. Add brown sugar and pecans; mix well.
2. Drain pineapple, reserving 1/4 cup plus 1 tablespoon pineapple juice; set juice aside.
3. Arrange pineapple slices in a single layer over brown sugar mixture; set skillet aside.
4. Beat egg yolks until thick and lemon colored; gradually add sugar, beating well.
5. Combine flour, baking powder, and salt; add to egg mixture. Stir in reserved pineapple juice.
6. Beat egg whites (at room temperature) until stiff peaks form; fold into flour mixture.
7. Spoon batter evenly over pineapple slices. Bake at 375° for 30 to 35 minutes.
8. Immediately invert cake onto a serving plate. Place cherries in centers of pineapple rings.

Yield: One 9-inch cake.

(Cotton)