Skillet Pineapple Upside-Down Cake

Melt butter in a 10-inch cast-iron skillet over low heat. Sprinkle brown sugar in skillet. Remove from heat.
Drain pineapple, reserving 1/4 cup juice. Set juice aside. Cut pineapple slices in half, reserving 1 whole slice.
Place whole pineapple slice in center of skillet. Arrange 10 pineapple pieces, spoke fashion, around whole slice in center of skillet. Place a pecan half and a cherry half between each piece of pineapple. Place a cherry half in center of whole pineapple slice.
Arrange remaining pineapple pieces, cut side up, around sides of skillet. Place a cherry half in center of each piece of pineapple around sides of skillet.
Beat 3 egg yolks at high speed with an electric mixer until thick and pale; gradually add 1 cup granulated sugar, beating well.
Combine flour and next 3 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 batter. Pour batter over pineapple in skillet.
Bake at 350 F degrees for 45-50 minutes or until cake is set. Let cool 5 to 10 minutes. Invert cake onto a serving plate. Scrape any remaining glaze from skillet onto cake. Cut into wedges to serve.