Instructions: Heat oven to 375 degrees. Melt butter in a 9 inch cast -iron skillet. Add brown sugar and pecans to the skillet and mix 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 and set skillet aside. Beat egg yolks until thick and lemon colored. Gradually add sugar, beating well.

Combine flour, baking powder and salt. Add this to egg mixture. Stir in reserved pineapple juice.

Beat egg whites (at room temperature) until stiff peaks form and fold into flour mixture.

Bake for 30 to 35 minutes. Immediately invert cake onto a serving plate.

Place cherries in centers of pineapple rings.

Note: Iron skillet will be VERY hot when it comes out of oven. Wear heavy insulated mitt to remove.

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