Mom's Pineapple Upside-Down Cake

Directions

Grease 3 cast-iron skillets. Drain pineapple rings, reserving juice. Add all but 1 tablespoon of the juice to the buttermilk to make 1½ cups fluid (equal parts, if possible).

Separate eggs; place all the whites in a large bowl, place 3 yolks in one small container, and the other 3 in another. Prepare 3 8-inch cake pans with brown-paper rounds (for bottoms) greased with shortening. Preheat oven to 350℉ (180℃).

Soften ½ cup butter in a large bowl; add confectioner’s sugar and beat until thoroughly mixed.

Add 3 egg yolks, one after another, and continue beating.

Add vanilla and mix until thoroughly blended, scraping sides with spatula if necessary.

Measure flour into a small bowl and stir in baking soda.

Add to butter/sugar mixture alternately with buttermilk in 4 steps, beginning and ending with the flour.

Sprinkle about ½ teaspoon salt on egg whites. Beat until stiff, but not dry. Fold egg whites into batter.

TOPPING: Melt butter in large skillet over medium heat; add 1 tablespoon of pineapple juice and the sugar.

Add water and Karo and cook at a high, rolling boil for about 3 minutes.

Pour equally into prepared cast-iron skillets (about ½ to ¾ inch thick).

Place pineapple rings in bottom of each skillet, and in the centers, place a cherry. (Can add pecan halves, too. ) Divide batter between pans and bake at 350℉ (180℃). about 30 to 35 minutes, until done.