Pineapple Upside Down Cake With Pecans Or Cherries

• 4 tablespoons butter
• ¾ cup brown sugar
• 7 canned pineapple rings (1 large can, drained)
• 12 Maraschino cherries (or 7 pecan halves)

Cake Ingredients

• ½ cup butter (softened)
• ¾ cup sugar
• 1 egg
• ½ cup milk
• 1 teaspoon vanilla
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1 ¼ cups flour

Topping Directions

• Heat the butter in a 10-inch cast iron skillet until it melts.
• Swirl the skillet to coat part way up the sides.
• Cover the bottom of the skillet with the brown sugar.
• Place the pineapple rings over the brown sugar around the edge and one in the center of the skillet. Place a maraschino cherry or pecan half in the center of each pineapple ring (all with the round side down) and add more in between the rings if you want.

Cake Directions

• Preheat the oven to 350 F degrees.
• Cream the butter and sugar.
• Mix in the egg, milk and vanilla.
• In a separate bowl mix the remaining dry ingredients.
• Fold dry ingredients mixture into the liquid mixture.
• Mix well and pour it over top of the pineapple rings.
• Bake for 30 minutes or until a toothpick inserted near the center comes out clean.
• Remove the skillet from the oven and let it rest for a minute, no longer.
• You may find it helpful to loosen the cake with a table knife from the outside edge of the pan before you do the next step.
• Place the serving platter over the top of the skillet and turn the whole thing upside down to reveal the brown sugar topped cake with pineapple rings and cherries or pecans.
• Let cool and serve just how it is or add whipped cream for elegance.