Pineapple Pecan Upside-Down Cake 1/2 cup butter 1 cup brown sugar 1 (15 1/2 ounce) can pineapple slices, undrained 1/4 cup pecan halves 3 eggs, separated 1 cup granulated sugar 1 cup sifted cake flour 1 teaspoon baking powder 1/8 teaspoon salt Melt butter in a 10-inch cast iron skillet. Sprinkle evenly with brown sugar. Drain pineapple, reserving 1/3 cup juice (set juice aside). Arrange pineapple slices over brown sugar, placing a half pecan in center of each pineapple slice. Beat egg yolk until thick; add sugar, flour, baking powder, and salt. Stir in reserved pineapple juice. Beat egg whites to stiff peaks; fold in flour mixture. Spoon batter over pineapples. Bake at 375 degrees F for 30 minutes.