4 tablespoons butter or 1/4 cup
1 cup brown sugar
1 20 ounce can pineapple rings in pineapple juice, drained (save the juice)
2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons butter or 1/2 cup or 1 stick softened (I use salted butter)
3/4 cup white granulated sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract
1/2 cup pineapple juice
Maraschino cherries for decoration
Preheat oven to 350 degrees. Spray a 10 inch iron skillet generously with cooking spray. Add the butter to the skillet and melt in the preheated oven. Remove skillet, sprinkle in brown sugar and arrange pineapple rings on top. Set aside or on top of stove while you make the cake batter.
Whisk together the flour, baking powder and salt. Set aside. In another bowl using a mixer cream butter, sugar and eggs.
Add milk, vanilla and pineapple juice along with creamed butter, sugar and eggs to flour mixture and mix until all ingredients are wet. Spread in skillet over pineapple.
Bake in preheated 350 degree oven on middle shelf for 35 to 45 minutes until center tests done. Remove from oven and let cool 10 to 15 minutes. Turn out onto plate or platter. Decorate with cherries. Makes 6 to 8 large servings