Cowboy Skillet Upside-Down Cake Recipe

1/4 cup
1 cup
3/4 cup
20 oz. can
3
1 cup
1 cup
1 tsp
1/2 tsp

Butter
Brown sugar, firmly packed
Chopped pecans
Pineapple slices, drained, reserving 5 Tb of juice
Eggs, separated
Sugar
All purpose flour
Baking powder
Salt

Maraschino cherries

Oven Temp ~ 350° Baking Time ~ 40 to 45 Min.
Pan Type ~ 9 " skillet

Preheat oven,

Melt the butter in a 9-inch cast iron skillet. Add the brown sugar and pecans; stir well to thoroughly combine, then turn off the heat -- don't cook it. Arrange 8 pineapple slices in a single layer over the brown sugar mixture Set the skillet aside.

Combine the flour, baking powder and salt in a bowl; set aside.

Beat the egg yolks at medium speed until they are thick and lemon colored. Gradually add the sugar, continuing to beat. Add the flour mixture to the yolk mixture, and stir in the reserved pineapple juice.

Beat the egg whites until stiff peaks form. Fold the whites into the cake batter. Pour or spoon the batter evenly over the pineapple slices.

Bake. Cool the cake in the skillet for 30 minutes; then invert it onto a serving plate. Place a maraschino cherry in the center of each pineapple ring.

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