Ingredients:

  • ½ cup (1 stick/113g) unsalted butter, melted
  • ¾ cup (150g) packed light brown sugar
  • 1 (20 ounce/567g) can pineapple slices, drained, juice reserved
  • Maraschino cherries, halved, as needed (about 15-20)
  • 1 ½ cups (192g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick/113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • ¾ teaspoon vanilla extract
  • ½ cup (120ml) whole milk
  • 2 tablespoons (30ml) reserved pineapple juice

Instructions:

  1. Melt butter in the skillet. Stir in brown sugar until dissolved. Cook over medium heat until bubbly and slightly thickened (about 2-3 minutes). Remove from heat.
  2. Arrange pineapple slices evenly over the caramel in the skillet. Place a cherry in the center of each pineapple slice and between the slices to fill the gaps.
  3. Whisk together flour, baking powder, and salt in a bowl.
  4. Cream together softened butter and granulated sugar until light and fluffy.
  5. Beat in eggs one at a time, then stir in vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and pineapple juice, beginning and ending with the dry ingredients. Mix until just combined.
  7. Pour the cake batter evenly over the prepared pineapple and cherries in the skillet.
  8. Bake in a preheated oven (350°F/175°C) until a wooden skewer inserted into the center comes out clean (45-55 minutes).
  9. Let the cake cool in the skillet for 10 minutes. Carefully invert the cake onto a serving plate. Serve warm or at room temperature.