Going to give this a try next week or maby this weekend. for this recipe, you will need an 11 or 12-inch well seasoned, cast iron skillet 1/4 cup butter 1 cup firmly packed brown sugar 1/2 cup chopped pecans 1 (15 & 1/2 ounce) can sliced pineapple rings, undrained 1 box pineapple-flavored cake mix (I recommend Duncan Hines Pineapple Supreme Cake Mix) 1 cup water 1/3 cup reserved pineapple juice (from canned pineapple rings) 3 eggs, separated 1/3 cup canola (or vegetable oil) 6-8 maraschino cherries Melt butter in an 11 or 12-inch cast iron skillet. Add brown sugar and pecans; stir well. Reserving 1/3 cup juice, drain canned pineapple rings and set juice aside. Arrange pineapple rings in a single layer over the brown sugar pecan mixture. Set skillet aside. Empty 1 package of pineapple-flavored cake mix into a large bowl. Add 1 cup water, 1/3 cup (reserved) pineapple juice, 1/3 cup canola oil and 3 eggs yolks into the cake mix and beat according to directions on package. In a separate bowl, beat remaining 3 egg whites until stiff peaks form; gently fold into batter. Pour (or spoon) batter evenly over pineapple base already in skillet. Bake at 350 degrees F for approximately 40-45 minutes, or until cake is lightly browned and set in the center. Remove cake from oven and let rest in skillet for about 30 minutes. When time has elapsed, run a knife around the outer edge of the cake to loosen from skillet, then invert cake onto a serving plate. Place drained maraschino cherries in centers of pineapple rings. Note If any of the brown sugar pecan mixture should remain in the bottom of the cast iron skillet after inverting, simply spoon it back onto the cake and spread gently.