Skillet Pineapple Upside-Down Cake

Ingredients 1/2 cup butter 1 cup packed brown sugar 1 can (20 ounces) sliced pineapple 1/2 cup chopped pecans 3 large eggs, separated, room temperature

1 cup sugar 1 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Maraschino cherries

Directions Preheat oven to 375°. Melt butter in a 9- or 10-inch ovenproof skillet. Mix in brown sugar until melted. Drain pineapple, saving 1/3 cup liquid. Layer 8 pineapple slices over sugar (save rest for later).

In a large bowl, beat egg yolks until thick and lemon-colored. Add sugar gradually, beating thoroughly. Mix reserved pineapple juice and vanilla. Slowly add flour, baking powder, and salt to batter and stir well.

Fold egg whites into batter after beating on high speed until firm peaks form in a small bowl. Pour into skillet.

Bake 30-35 minutes until a toothpick inserted in the center comes out clean (cover loosely with foil if cake browns too rapidly). Invert onto serving plate after 10 minutes. Put cherries in pineapple slices' centers.

Nutritional Info 1 slice: 380 calories, 15g fat (7g saturated), 88mg cholesterol, 224mg sodium, 59g carbohydrate (48g sugars, 1g fiber), 4g protein.