Preheat oven to 350 degrees. Place oven rack in lower third of oven. In 10-inch oven-proof skillet melt 1/4 cup butter. Stir in brown sugar until moistened and remove from heat. Place 1 whole pineapple slice center of pan. Arrange 6 around center. Cut remaining slices in half; place cut side down around edge of skillet. Place cherries in center of each pineapple slice. Tuck pecans around fruit. Combine yolks, 1/4 of the sour cream and the vanilla. Set aside. Mix together dry ingredients in large bowl. Add butter and remaining sour cream. Mix well. Gradually add remaining batter in 3 batches, beating after each addition. Spread batter over fruit. Bake until golden and tester comes out clean, 40 to 50 minutes. Remove from oven. Invert at once onto serving plate.