Cranberry Pecan Upside-Down Cake

• 1/2 cup butter, cubed
• 2 cups sugar, divided
• 1 can (14 ounces) whole-berry cranberry sauce
• 1/2 cup coarsely chopped pecans
• 3 large eggs, room temperature, separated
• 1/3 cup orange juice
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

1. Melt butter in a 10-in. iron skillet. Add 1 cup sugar; cook and stir 3 minutes over medium heat. Remove from heat. Spoon cranberry sauce over butter mixture; sprinkle pecans over all. Set aside.
2. In a bowl, beat egg yolks until foamy. Gradually add remaining sugar; beat well. Blend in orange juice. Combine flour, baking powder and salt; add to egg mixture. Beat egg whites until stiff; fold into batter. Carefully spoon over cranberry mixture in skillet. Bake at 375u0b0 until a toothpick inserted in center comes out clean, about 30 minutes . Cool 5 minutes in skillet; invert onto large serving plate. Serve warm.

butter, sugar, wholeberry, pecans, eggs, orange juice, flour, baking powder, salt

Taken from www.tasteofhome.com/recipes/cranberry-pecan-upside-down-cake/ (may not work)