Frank's Recipes! Large Volume Pineapple Upside Down Cake

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Large Volume Pineapple Upside Down Cake

butter or margarine 1 cup
firmly packed brown sugar 4 cup
can pineapple slices, undrained 4 (15-16 oz) cans
eggs, separated 12 each
sugar 4 cup
cake flour 4 cup
baking powder 4 teaspoon
salt 2 teaspoon
maraschino cherries To top

Line 4 10-in. spring form pans with parchment paper. Melt and divide between spring form pans. Add brown sugar and pecans; distributing evenly. Drain pineapple, reserving 1 cup plus 2-oz. pineapple juice. Set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture. Beat egg yolks and sugar for five minutes or it reaches its full volume. Combine flour, baking powder and salt. Fold dry mixture into yolk mixture in three stages. Stir in reserved pineapple juice. Beat egg whites (at room temperature) until stiff peaks form. Fold egg whites into batter again in three stages. Spoon batter evenly over pineapple slices. Bake at 350 degrees for 40-45 minutes. Remove cake from oven. Cool cake in spring form pans 30 minutes. Invert cake onto a serving plate. Place cherries in center of pineapple rings.