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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


  1. Melt butter in a 10-inch cast iron skillet.
  2. Sprinkle evenly with brown sugar.
  3. Drain pineapple, reserving 1/3 cup juice (set juice aside).
  4. Arrange pineapple slices over brown sugar, placing a half pecan in center of each pineapple slice.
  5. Beat egg yolk until thick; add sugar, flour, baking powder and salt.
  6. Stir in reserved pineapple juice.
  7. Beat egg whites to stiff peaks; fold in flour mixture.
  8. Spoon batter over pineapples.
  9. Bake at 375 degrees F for 30 minutes.

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