L.R. pineapple upside-down cake

Topping:
1-20-oz. can pineapple slices
10 pitted sweet cherries
1 T. butter
1/3 cup brown sugar
2 T. chopped pecans
Mixture #1:
3 large egg yolks
1/4 cup fat-free sour cream
1 tsp. vanilla
Mixture #2:
1-1/2 cups sifted cake flour
3/4 cup sugar
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Mixture # 3:
1/4 cup butter, softened
1/3 cup plus 1/4 cup fat-free sour cream

Preheat oven to 350. Drain pineapple slices and cherries on papper towels. For Topping, melt butter in a 10" cast iron skillet. Sprinkle with brown sugar. Arrange pineapple slices over sugar. ( Place one in the middle and place others around in a circle. Cut any remaining slices in halt and place around sides.) Place cherries into the center of each pineapple slice. Place chopped pecans into any cracks remaining. Combine Mixture #1 and set aside. In a large mixing bowl on low speed combine Mixture #2. Add Mixture #3 and beat on low until moistened, then beat on medium speed for 1-1/2 minutes. Add mixture #1 a third at a time, beating for 20 seconds each time. Scrape into pan on top of the topping. Smooth the top. Bake for about 30 minutes or until done. Remove from oven and immediately flip out onto a large plate. Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user LRUSSELLFAMILY.