Mammaw's Pineapple Upside-Down Cake

When is comes to pineapple upside-down cake, I'm sure there are easier recipes, but I've never tasted one this delicious. Maybe it's the cast-iron pan or maybe it's the beaten egg white. I have no idea. Anytime I take one to any function there are never any leftovers.

Mammaw's Pineapple Upside-Down Cake
about 12 servings
print recipe

1/2 cup unsalted butter
1 cup brown sugar, packed

Preheat oven to 350 degrees. Over a low flame, melt the unsalted butter in a cast-iron skillet. Spoon in the brown sugar. Turn off the heat.

Gather
One 20-ounce can pineapple slices (drain, reserving 1/4 cup juice )
Maraschino cherries
Pecan halves

Arrange the pineapple slices over the brown sugar mixture. Cut leftover slices in half, and use them to line the sides of the skillet, cut sides facing in. Stick a cherry in the center of every pineaple circle. Press the pecan halves between the pineapple slices.

Prepare
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 egg yolks (reserve whites in a separate bowl)
1 cup sugar
1 teaspoon vanilla

In a large bowl, combine the flour, baking powder, and salt, then run your hands through it. Or use a sifter. Plug in an electric mixer and beat the egg yolks until they are thick. Very slowly, add the sugar. Spoon in the flour, baking powder, and salt. Add the vanilla. Pour the mixture of egg whites into a deep bowl. Beat them with a mixer on high. When stiff peaks form, stop beating. Using a rubber spatula, fold the whites into the batter. Gently spoon the batter over the pineapple. Bake 50 minutes.

Remove from the oven and invert, without cooling, onto a serving plate. Being careful not to burn yourself.