These cakes were all the rage over fifty years ago and if you ever taste one, you’ll know why. Mix it up put it all in a well-seasoned iron skillet and an hour later, you have a masterpiece. This family favorite recipe came from The Ultimate Southern Living Cookbook and it’s a keeper!
Place whole pineapple slice in the center of the skillet. Arrange 10 – 14 slices of pineapple spoke fashion around whole slice in the center. Place pecan halves around the pineapple slice in the cter. Place a cherry half in the whole pineapple slice and in the centers of the sliced pineapples in the spoke.
Arrange remaining pineapple slices, cut side up around the sides of the skillet. Place a cherry half in the center of each piece of pineapple around the sides.
Beat three egg yolks at high speed until thick and pale; gradually add 1 cup sugar; beat well. Combine flour and the next three ingredients; stir well. Add to egg mixture alternately with reserved 1/4 cup pineapple juice. Stir in vanilla.
Beat egg whites and cream of tartar at high speed until stiff peaks form; fold beaten egg whites into the batter.
Spoon batter evenly over pineapple in the skillet. Bake at 350 degrees 45 – 50 minutes or until cake is done. Invert cake onto serving platter which is a little larger than the skillet. Scrape any remaining glaze from the skillet onto the cake.