Pineapple upside down Cake

One of my husband's very favorite deserts. This recipe is from the Famous Dave's Cookbook--leave it to Dave to make even Pineapple upside down cake complicated. It's worth the extra effort though.

Ingredients:

• 2/3 C packed light brown sugar
• 1/3 C unsalted butter, softened
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 9 canned pineapple slices
• 9 maraschino cherry halves
• 2 egg yolks (reserve whites)
• 1/2 C sugar
• 1 1/2 C flour
• 2 tsp baking powder
• 3/4 tsp salt
• 1/4 C shortening
• 1/4 C unsalted butter, softened
• 1/4 C pineapple juice
• 1/4 C half-and-half
• 1/4 C buttermilk
• 1 tsp vanilla extract
• 2 egg whites, stiffly beaten

Preheat oven to 350 degrees F. Mix brown sugar and 1/3 C butter in a bowl. Stir in 1 tsp vanilla and cinnamon. Spread evenly over the bottom of an ungreased 9-inch cast-iron skillet or 9 x 9-inch baking pan. Heat until the brown sugar melts. Arrange the pineapple slices over the brown sugar mixture. Place a cherry half in the middle of each slice.

Beat egg yolks in a mixer bowl until thickened. Add 1/2 C sugar gradually, beating constantly until blended. In a separate bowl, mix flour, baking powder and salt. Add shortening, 1/4 C butter, pineapple juice, half-and-half, buttermilk and 1 tsp vanilla. Beat until blended, scraping bowl occasionally. Mix in egg yolk mixture. In another bowl, Whip egg white until stiff peaks form. Fold whites into cake mixture.

Spoon batter into the prepared skillet. Bake for 35-49 minutes or until a wooden pick inserted in the center comes out clean. Invert the skillet onto a serving platter, allowing the skillet to rest on the cake for several minutes before removing.

295 calories, 14.8 g fat (7.6 saturated), 1.1 g fiber