Skillet Upside-Down Cake Recipe

Preheat the oven to 375 degrees. Melt the butter in a 9 or 10-inch ovenproof skillet. Add the brown sugar, and mix well until the sugar is melted. Drain the pineapple, reserving about ⅓ cup of the juice. Now arrange about 8 of the pineapple slices in a single layer over the sugar. If not allergic and using them sprinkle the pecans over the pineapple and set this aside.
Now in a large bowl, you want to beat the egg yolks until they are thick and a lemon yellow color. Slowly add the granulated sugar, and be sure to beat really well. Blend in the reserved pineapple juice and vanilla extract. Blend in the flour, salt, and baking powder. Slowly add to the batter making sure to mix really well.
In the small bowl, you now want to beat the egg whites at high speed until you have stiff peaks formed. Now you can fold this into the batter. Spoon this into the skillet.
Bake the cake until a toothpick inserted into the center comes back out clean. This should be about 30 to 35 minutes. Let this sstand10 minutes before flipping over onto the cake or serving plate. Now you can place the cherries into the middle of the pineapple slices.