Iron Skillet Pineapple Upside Down Cake

Melt butter in a cast iron skillet. Add the brown sugar and pecans. Stir until combined and turn off the heat. Arrange pineapple slices (reserving juice) over the brown sugar mix. Don’t overlap pineapples.

Combine flour, salt, baking powder in a bowl. Set aside.

Separate eggs. In a mixing bowl, beat the yolks well. Add sugar beating continuely. Beat in 1/4 cup plus 1 tablespoon of reserved pineapple juice. Add the flour mixture and stir by hand.

In another bowl, beat the egg whites until stiff. Fold the egg whites into the cake batter. Gently pour the cake batter over pineapple slices, trying not to move them.

Bake at 350 F for 45 minutes. Place skillet on a wire rack and cool for 5 to 10 minutes. Then invert onto a cake platter. Garnish with cherries.