This is a cake from Jim's mom-often requested-never any leftovers:

oven 350-50 minutes

1 stick of butter
brown sugar
1 can of pineapple rings (save juice)
maraschino cherries

3 eggs
1 1/2 c sugar
1 1/2 c flour
1/2 c pineapple juice
1 tsp vanilla
1 tsp baking powder
pinch of salt


I've only ever made this using a cast iron skillet (just noticed it says no. 5. 10 5/8 in on the bottom)

Melt the butter in the skillet- add brown sugar -I probably use about a cup maybe a little more- caramelize the brown sugar. Place the pineapple rings all around with one in the middle. Put a maraschino cherry in the center of each ring. You will probably have a few pineapple rings left over. I cut them up and fill in any extra space :) Let it bubble away for a while.

The cake- mix remaining ingredients and carefully pour into the skillet. Put the skillet in a 350 oven for 50 minutes. When done- remove from oven let cool for no more than 5 minutes.

The trickey part (for me at least). Place the platter you are going to serve the cake on over the skillet and (while holding the platter on the top with one hand and the skillet with the other hand-careful-the handle will be hot) in one graceful, fluid motion, flip the skillet over thus transferring the cake with pineapple now on top onto the platter.