Dessert - Pineapple Upside-Down Cake

I hadn't made this in so many years and wondered why when everyone raved about it!

1/2 cup butter
1 cup brown sugar
1 #2 can sliced pineapple
Whole pecans
1 cup sifted cake flour (substitute:  7/8 cup regular flour & 2 T cornstarch)
1 t bp
1/8 t salt
3 eggs separated
1 cup granulated sugar
5 T pineapple juice

Melt butter in large round baking pan (9" or 10"), spread brown sugar evenly on top. Arrange pineapple slices on top and fill in spaces with pecans. Sift flour, bp, s tog. Beat egg yolks until light, adding sugar gradually. Add pineapple juice and sifted flour. Fold in stiffly beaten egg whites. Pour batter over pineapple. Bake 375 F 30-35 minutes (I found it needed about 10 mins more). Turn upside down on serving plate. Serve with whipped cream if desired (it doesn't need it). Serves 8.