Pineapple Upside Down Cake: A New Recipe from the Pro, Cousin Kelly!!

Nom om om, excuse me while I wipe the drool from the keyboard.........ok, back. Wow! I would never have thought to make a pineapple upside down cake, but I am sure glad we did. This was delightful, and a must take to a summer party. The texture is light and fluffy, not quite a regular cake, not quite angel food cake, but pure delightfulness for your taste buds. Also, a quick and easy make. Usually when I make a cake or anything, I literally use every measuring cup we have, every bowl, every everything! The hubs gets mad because he claims he is the one who always cleans up...not true by the way, but with this recipe you barely need any utensils! Enjoy it friends!!!
Pineapple Upside Down Cake:
Ingredients:
1/3 cup melted butter
2/3 cup packed brown sugar
1 Can Sliced Pineapples (20 ounces)
1/2 cup chopped pecans
3 eggs seperated
1 cup sugar
1 tsp vanilla extract
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
9 marachino cherries

Directions:
1. In 9" ungreased pan, combine the butter and brown sugar. Drain Pineapple Juice, reserving 1/3 cup. Arrange 9 pineapple slices in bottom of pan on top of brown sugar mixture. Sprinkle pecans over pineapples.
2. In a large bowl, beat the egg yolks, until thick. Gradually add sugar, beating well. Blend in vanilla and 1/3 cup pineapple juice. Combine flour, baking powder, and salt. Then add that to the egg mixture.
3. In a second bowl, beat the egg whites on high until stiff peaks form. Fold into batter. Spread on top of pineapples.
4. Bake at 375 Degrees for 30-35 minutes.

A few tips from Kelly:

1. When you beat the egg whites, your beaters must be extremely clean! Egg whites are finicky!
2. Folding is not the same as stirring. Be very careful when you fold in the egg whites as to not mess up their texture. This step is key to proper baking of the cake.