Dee’s Pineapple Upside Down Cake

INGREDIENTS:

4 eggs (3 eggs if you use applesauce)
½ cup butter or margarine (Oil or applesauce can be used for less calories)
1 cup packed light brown sugar
1 (20 ounce) can pineapple slices, drained
10 maraschino cherries, halved, drained
1 cup sifted cake flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup white sugar
1 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
Pecans (optional)

DIRECTIONS:

1. Preheat oven to 325 degrees.

2. In a 10 inch heavy skillet with a heat resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat.

3. Remove from heat and sprinkle brown sugar evenly over the butter. Arrange pineapple slices to cover bottom of skillet.

4. Place cherries in the holes of the pineapple and place pecan (optional) halves between pineapple slices. Set aside.

5. Separate the eggs into two bowls.

6. In a large bowl, beat egg whites just until soft peaks form.

7. In a small bowl, beat egg yolks at high speed until very thick and yellow.

8. With a wire whisk or rubber scraper, using an over and under motion, gently fold egg yolks and flour mixture into the whites until blended.

9. Fold in 1 tablespoon melted butter and vanilla. Spread batter evenly over pineapple in the skillet (pan).

10. Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip.

11. Loosen the edges of the cake with a table knife.

12. Cool the cake for 5 minutes before inverting onto a serving plate. Do not wait longer than 5 minutes or cake will stick to the bottom of the skillet (pan).

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