My Mom'S Pineapple Upside-Down Cake

• 1/2 cup unsalted butter
• 1 1/2 cups firmly packed brown sugar
• 1 cup pecan halves
• 1 20 ounce can pineapple slices packed in juice, reserving 5 tablespoons juice
• 3 eggs, separated
• 1 cup sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

1. Preheat oven to 350u0b0F.
2. Melt the butter in a 9-inch cast iron skillet. Add the brown sugar and stir well to thoroughly combine, then turn off the heat. Arrange 7 pineapple slices in a single layer over the brown sugar mixture (your 9-inch skillet should accommodate 7 slices without overlapping). Fill the spaces between the pineapple rings with the pecans, centering one in the middle of each ring and arranging the rest as artistically as possible. Turn the pecans upside-down, so that they will be right side up when you invert the cake later. Set the skillet aside.
3. Whisk together the flour, baking powder and salt in a bowl; set aside.
4. Beat the egg yolks at medium speed until they are thick and lemon colored. Gradually add the sugar, continuing to beat. On low speed, add the flour mixture to the yolk mixture, and gently mix in the reserved pineapple juice.
5. 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.
6. Bake at 350u0b0F for 40 to 45 minutes. Cool the cake in the skillet for 30 minutes; then invert it onto a serving plate.

unsalted butter, brown sugar, pecan halves, pineapple, eggs, sugar, flour, baking powder, salt

Taken from food52.com/recipes/4141-my-mom-s-pineapple-upside-down-cake (may not work)