Skillet Pineapple Upside-Down Cake

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.3 cup butter 
• 20 ounce pineapple rings undrained canned
• 2 large eggs separated
• 0.8 cup flour all-purpose
• 0.8 cup granulated sugar 
• 0.7 cup t brown sugar dark light packed
• 9  maraschino cherries 
• 0.1 teaspoon salt 

Equipment

• frying pan
• sauce pan
• oven
• hand mixer

Directions

1. Melt butter in a 9-inch cast-iron skillet.
2. Spread brown sugar evenly over bottom of skillet.
3. Drain pineapple, reserving 1/4 cup juice; set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture, and place a cherry in center of each pineapple ring; set skillet aside.
4. Beat egg yolks at medium speed with an electric mixer until thick and lemon-colored; gradually add granulated sugar, beating well.
5. Heat reserved pineapple juice in a small saucepan over low heat. Gradually add juice mixture to the yolk mixture, beating until blended.
6. Combine all-purpose flour, salt, and baking powder; add dry ingredients to the yolk mixture, beating at low speed with electric mixer until blended.
7. Beat egg whites until stiff peaks form; fold egg whites into batter. Spoon batter evenly over pineapple slices.
8. Bake at 325 for 45 to 50 minutes. Cool cake in skillet 30 minutes; invert cake onto a serving plate.
9. Serve warm or cold with whipped cream or ice cream, if desired.
10. Express Pineapple Upside-Down Cake: Follow original recipe directions for first 4 ingredients. Substitute 1 (9-ounce) package golden yellow cake mix for next 5 ingredients. Prepare cake mix according to package directions, substituting 1/2 cup pineapple juice for 1/2 cup water. Spoon batter over prepared pineapple slices as directed.
11. Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
12. Note: For testing purposes only, we used Jiffy Golden Yellow Cake
13. Mix.