1. Melt 1/4 cup butter in a 10-inch cast-iron skillet over low heat; stir

in rum. Sprinkle brown sugar evenly over butter mixture. Remove from heat.

2. Sprinkle pecans evenly over brown sugar mixture. Cut bananas in half

crosswise; cut each half lengthwise into 3 slices. Arrange banana slices in

a spoke pattern over pecans. Cut 6 cherries in half. Place 1 cherry half

between each banana slice. Place remaining whole cherry in center of

skillet.

3. Beat remaining 1/4 cup butter and 1/2 cup granulated sugar in a large

bowl at medium speed with an electric mixer until blended. Add egg yolks, 1

at a time, beating just until blended after each addition. Add milk, sour

cream, and vanilla, beating just until blended. Combine baking mix and

cinnamon. Add cinnamon mixture to milk mixture, beating just until blended.

4. Beat egg whites in a large bowl with an electric mixer until soft peaks

form. Gradually beat in remaining 1/4 cup granulated sugar until stiff

peaks form. Fold into batter. Spread batter evenly over bananas in skillet.

5. Bake at 350? for 45 to 50 minutes or until a wooden pick inserted in

center comes out clean. Cool in skillet on wire rack 10 minutes. Invert

cake onto a serving plate.