Melt butter in a 9-inch cast-iron skillet. Spread brown sugar evenly over bottom of skillet. Drain pineapple, reserving 1/4 cup juice; set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture, and place a cherry in center of each pineapple ring; set skillet aside.
Beat egg yolks at medium speed with an electric mixer until thick and lemon-colored; gradually add granulated sugar, beating well.
Heat reserved pineapple juice in a small saucepan over low heat. Gradually add juice mixture to the yolk mixture, beating until blended.
Combine all-purpose flour, salt, and baking powder; add dry ingredients to the yolk mixture, beating at low speed with electric mixer until blended.
Beat egg whites until stiff peaks form; fold egg whites into batter. Spoon batter evenly over pineapple slices.
Bake at 325° for 45 to 50 minutes. Cool cake in skillet 30 minutes; invert cake onto a serving plate. Serve warm or cold with whipped cream or ice cream, if desired.
Express Pineapple Upside-Down Cake: Follow original recipe directions for first 4 ingredients. Substitute 1 (9-ounce) package golden yellow cake mix for next 5 ingredients. Prepare cake mix according to package directions, substituting 1/2 cup pineapple juice for 1/2 cup water. Spoon batter over prepared pineapple slices as directed. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Note: For testing purposes only, we used Jiffy Golden Yellow Cake Mix.
I made this and while the cake was good, the acid in the pineapple removed the seasoning on my cast iron skillet. the "imprint" of each piece of pineapple was visible in the pan. I might make the cake again but NOT in one of my cast iron skillets.
Cristinaponce, the first thing the reciped directions say is to melt butter in skillet...your rating is faulty because you didn't read the directions. Is that the only reason you wouldn't make it again? Your mistake...