old fashioned pineapple upside down cake

I've never shared a recipe on here before - well, I don't think I have anyway.
But I figured this is a good one to share.

I haven't had pineapple-upside cake for years. 

Probably not since I've lived at home.

My mom used to make it all the time - it was SOOOO yummy!

For some reason, I just decided to make one and see if I liked it as well as I remember.

I found this recipe.  It's called Old Fashioned Pineapple Upside Down Cake.

Here's what you need...

4 eggs

1/2 cup butter

1 cup packed light brown sugar

1 (20 ounce) can sliced pineapple

10 maraschino cherries, halved

1 cup sifted cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup white sugar

1 tablespoon butter, melted

1 teaspoon almond extract

It said to use a heavy skillet with a heat-resistant handle because you put the skillet in the oven to bake the cake.  I used a cast iron skillet from our camping bin.

Melt the 1/2 cup butter over very low heat. Take it off the heat and sprinkle brown sugar evenly all over the pan.

Then arrange the pineapple slices to cover the bottom of the skillet.
Then put the cherries in the holes. 
If you happen to have a 2 year old little guy begging to help you, he can do this part.  But make sure he doesn't chew up a cherry, decide he doesn't like it and then plop the chewed up one in a hole.  That's a little gross. 

Sift together flour, baking powder, and salt.

Separate the eggs into two bowls.

In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form.

 In a small bowl, beat egg yolks at high speed until very thick and yellow.

With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.

Bake for 30 to 35 minutes at 325, or until surface springs back when gently pressed with fingertip.

Loosen the edges of the cake with table knife and cool it for a few minutes before putting on a serving plate.

Enjoy!