Pineapple Upside-Down Cake

Ingredients

• ⅓ cup butter melted
• ½ cup brown sugar packed
• 1 20-ounce can sliced pineapple
• ½ cup chopped pecans
• 3 eggs separated
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt

Instructions

1. Preheat oven to 375°F. In an ungreased 9 inch square baking pan, combine butter and brown sugar, sprinkling sugar over melted butter. 2. Drain pineapple, reserving ⅓ cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Put a cherry in the center of each pineapple ring. Sprinkle pecans over pineapple; set aside.
2. In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form.
3. 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 flour, baking powder and salt; add to batter, beating well.
4. Fold egg whites into batter. Spoon into pan.
5. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate.