Pineapple Upside Down Cake

• 6 Tablespoons Butter
• 1 cup Brown Sugar, Firmly Packed
• 20 ounces, weight Can Of Pineapple Slices, Reserve Portion Of Juice
• 6 Maraschino Cherries, Halved
• 2 Large Eggs, Separated
• 1 Egg Yolk
• 1 cup Sugar
• 1 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Ground Cinnamon
• 1/2 teaspoons Salt
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Cream Of Tartar

1. Melt butter in a large 10" cast iron skillet over low heat. Sprinkle brown sugar in skillet and remove from heat.
2. Drain pineapple, reserving 1/4 cup juice. Set juice aside. Reserve 6 whole pineapple slices, slicing the rest in half. Place whole pineapple slices on top and arrange sliced pineapple slices around the side, cut side up. Place a cherry half in the middle of all slices.
3. Beat 3 egg yolks at high speed with an electric mixer until thick and pale; gradually add the sugar, beating well. Combine flour, baking powder, cinnamon, and salt; stir well. Add to egg mixture alternately with reserved 1/4 cup pineapple juice. Stir in vanilla.
4. Beat the 2 egg whites and cream of tartar at high speed until stiff peaks form; fold beaten egg whites into batter.
5. Spoon batter evenly over pineapple in the skillet. Bake at 350u0b0F for 40-45 minutes or until cake is set. Immediately invert cake onto a serving plate. Scrape any remaining glaze from the skillet onto the cake.
6. Cut into wedges to serve.

butter, brown sugar, pineapple, maraschino cherries, eggs, egg, sugar, allpurpose, baking powder, ground cinnamon, salt, vanilla, cream of tartar

Taken from tastykitchen.com/recipes/desserts/pineapple-upside-down-cake-2/ (may not work)