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.