Pineapple Upside Down rides again -- or will it?

I can't say if it's a personality flaw or a feature, but I basically cannot make a recipe without tweaking it. Tonight, there is a pineapple upside-down cake in the oven right now. Sure, I could have made it basic. It's from box yellow cake mix, anyway. But, recently my sis made a green tomato spice cake, and that recipe had the step of beating the egg whites, then folding them in.

So... I totally did that with the cake tonight. And I don't know what's going to happen! Will it deflate? Will it flatten when I flip it? Will it be amazing?

Stay tuned...