I had never made a Pineapple Upside Down Cake before this one. I was a bit worried at first because there are so many steps, but it all turned out great!
I thought the batter was too runny when it went into the oven, but the cake turned out great anyway and it kept for several days in the fridge. I had zero problems with this recipe.
I never figured out what "Beat the whites until stiff bu not dry" meant. The egg whites never got stiff, they did get foamy (kinda like soap foam) but never stiff or dry. Oh well.
I used canned Dole Pineapple slices, 1 can for the pineapple rings (I used 5 rings) and the 3/4 cup of juice. Other substitions: I used margrine instead of butter and I used cheap-o vanilla flavoring rather than vanilla extract.
This recipe rocks, a perfect Pineapple Upside Down Cake!