You can also use canned apricots or peaches, but reduce the sugar to 1/2 cup in the batter. Fresh fruit may require more than 1 cup, according to the acidity of them.
Ingredients:
1 cup cake flour
1 tsp baking powder
4 eggs, separated
1 Tbsp melted butter or oil
1/4 cup butter or oil for skillet
1 tsp vanilla
1 cup packed brown sugar
1 cup pecans (optional)
1 can pineapple slices
1 cup white sugar
Whipped cream (optional)
Preheat oven to 325°F.
Sift the flour and baking powder together. Beat the egg yolks and add the melted butter and vanilla to them. Melt the butter in a 9-10" skillet, preferably cast-iron. Add the brown sugar and stir until dissolved over low heat. Remove the pan from the heat (transfer the sugar solution into a pie or cake pan if you have not used a cast-iron skillet) and arrange the pecans and pineapple slices in one layer. Whip the egg whites until stiff but not dry. Fold into the whites the white sugar, 1 Tbsp at a time; then the yolk mixture; and finally the flour, 1/4 cup at a time. Pour the batter into the skillet and bake for half an hour. Place a platter upside-down on top of the skillet and flip the cake over.
For individual servings, try making this in custard cups in a 350°F oven.