Preheat oven to 375. In a 9x9 baking pan, add ⅓ cup of melted unsalted butter and ⅔ cup of light brown sugar. Mix and spread evenly.

Cut the pineapple slices in half and place them on top of the mixture; add the cherries.

Chop the praline pecans into small pieces and scatter them evenly over the pineapple and cherries.

Combine 1 cup of Bob's Red Mill Organic all-purpose flour, 1 tsp baking powder, and ¼ tsp salt in a mixing bowl, then mix well. Set aside.

Add the 3 eggs whites and 1 cup of sugar and mix until frothy in the bowl of a stand mixer.

Next, add the yolks and continue to mix for another minute.

Add 1 tbsp melted butter, vanilla extract, and pineapple juice to the stand mixer bowl until well combined.

A little at a time, add the flour mixture to the stand mixer bowl until it is fully incorporated into the mix. Be careful not to over-mix.

Pour the cake batter over the pineapples, light brown sugar, and cherries.

Place on the center rack of the oven, and bake until the cake is set, in about 20-25 minutes or until a toothpick comes out clean.

Remove the cake and allow it to cool for five minutes.

Turn out onto a cake stand.

Serve with whipped cream or ice cream.