Gluten-Free Pineapple Upside-Down Cake

Directions

1. Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/2 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside.
2. In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well.
3. In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spread into pan.
4. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped cream.