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1/4 c. butter or margarine
1 c. firmly packed brown sugar
1/2 c. chopped pecans
1 (15 1/2 oz.) can pineapple
slices, undrained
3 eggs, separated
1 c. sugar
1 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
6 or 7 maraschino cherries

Melt butter in a 9-inch cast-iron or square pan. Add
sugar and pecans; mix well. Drain pineapple, reserving 1/4 cup
plus 1 tablespoon pineapple juice; set juice aside. Arrange
pineapple slices in a single layer over brown sugar mixture;
set skillet aside. Beat egg yolks until thick and lemon
colored; gradually add sugar. Beating well; combine flour,
baking powder and salt. Add to egg mixture. Stir in reserved
pineapple juice. Beat egg whites until stiff peaks form. Fold
into mixture. Spoon batter evenly over slices. Bake at 375 degrees
for 30 to 35 minutes. Immediately invert cake onto plate.
Place cherries in center.

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