Yvettes Pine apple Upside-Down Cake

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed light brown sugar
• 1 (20-ounce) can sliced pineapple in heavy syrup
• 1 (16-ounce) jar whole maraschino cherries
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup pineapple juice
• 3 large egg whites, lightly beaten
• 1 teaspoon baking powder
• 1 cup all-purpose flour

1. Preheat the oven to 325F.
2. In a small saucepan set over medium heat, melt the butter.
3. Add the brown sugar and cook until bubbly, about 10 minutes.
4. Pour the caramel into a 9-inch cast-iron skillet.
5. (Not to worry if you dont have a cast-iron skillet on-handyou can use a metal 9 x 13-inch casserole dish instead.)
6. Lay the pineapple slices evenly over the caramel, but dont overlap.
7. Place a cherry in the center of each pineapple ring.
8. Beat together the granulated sugar and egg yolks until pale yellow.
9. Add the pineapple juice, egg whites, baking powder, and flour.
10. Pour the mixture over the pineapples.
11. Bake for about 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
12. If the cake starts to brown too much, lay a piece of foil loosely over the cake while it finishes cooking.
13. Transfer the pan to a wire rack and let cool for 15 minutes.
14. Invert the cake onto a serving platter.
15. Serve while warm.

butter, brown sugar, pineapple, maraschino cherries, sugar, egg yolks, pineapple juice, egg whites, baking powder, flour

Taken from www.epicurious.com/recipes/food/views/yvette-s-pine-apple-upside-down-cake-378316 (may not work)