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Skillet Pineapple Upside-Down Cake Recipe TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling MAKES: 8-10 servings Ingredients 1/2 cup butter 1 cup packed brown sugar 1 can (20 ounces) sliced pineapple 1/2 cup chopped pecans 3 Eggland's Best Eggs, separated 1 cup sugar 1 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Maraschino cherries Nutritional Facts 1 slice (calculated without maraschino cherries) equals 380 calories, 15 g Fat (7 g saturated fat), 88 mg cholesterol, 224 mg sodium, 59 g Carbohydrate, 1 g fiber, 4 g protein. Directions Melt butter in a 9- or 10-in. Ovenproof skillet. Add brown sugar; mix well Until sugar is melted. Drain pineapple, reserving 1/3 cup juice. Arrange About 8 pineapple slices in a single layer over sugar (refrigerate the Remaining slices for another use). Sprinkle pecans over pineapple; set Aside. In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add Sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine The flour, baking powder and salt; gradually add to batter and mix well. In a small bowl, beat egg whites on high speed until stiff peaks form; fold Into batter. Spoon into skillet. Bake at 375° for 30-35 minutes or until a toothpick inserted near the center Comes out clean. Let stand for 10 minutes before inverting onto serving Plate. Place cherries in center of pineapple slices. Yield: 10 servings.