Melt butter in a 9 or 10 inch round glass pie pan or ovenproof skillet. Add brown sugar on top of butter. Drain pineapple, reserving 1/3 cup of the juice. Arrange 8 pineapple slices in a single layer over sugar. Place cherries in center of pineapple slices. If desired, sprinkle 1/2 cup chopped pecans over pineapple. (Not in Mama's original recipe.)
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 flour, baking powder and salt, add to batter, beating well.
In a small bowl, beat egg whites on high speed until stiff peaks form, fold into batter. Pour over pineapple slices.
Bake at 375 degrees F 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.
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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 8|
|Calories from Fat: 243 (41%)|
|Amt Per Serving||% DV|
|Total Fat 27.1g||36 %|
|Saturated Fat 15.8g||79 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 219.7mg||68 %|
|Sodium 272mg||9 %|
|Potassium 195mg||5 %|
|Total Carbohydrate 83.4g||25 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 81.3g|
|Protein 7g||10 %|
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Calories per serving: 591
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