pineapple upside-down cake

1. 1

   in and ungrease 9x13 glass baking dish combine melted butter and brown sugar

2. 2

   drain the can of pineapple reserving all the juice

3. 3

   arrange pineapple in two rows along the lengthwise sides of the dish then take the last two slices and cut the in half and place them between the rows of whole pineapple slices

4. 4

   sprinkle the chopped pecans over the pineapple and set the dish aside

5. 5

   in a large bowl beat the egg yolks until thick and lemon colored

6. 6

   gradually add sugar beating well

7. 7

   blend in vanilla and reserved pineapple juice

8. 8

   combine flour,baking powder, salt and add to batter beating well

9. 9

   in another bowl beat egg whites on high speed untill stiff peaks form

10. 10

    fold egg whites into the batter

11. 11

    spoon the batter into the 9x13 dish

12. 12

    bake at 375F for 30 to 35 minutes

13. 13

    let stand for 10 minutes then invert to your serving dish

14. 14

    place cherries in the center of the pineapples

No additional tips available.