Pineapple upside down cake

This is one of those recipes that one HAS to try at least once in their lifetime. so when the kids asked for something with pineapple, I saw my chance, pulled out the cast iron skillet and canned pineapple and set to work. I love my cast iron and pounce on any chance I get to use it. The cake came out great and was gone before I could blink!

Ingredients:
1 can pineapple in its own juice or 9 slices of freshly cut pineapple
4 bing cherries, cut in halves
1 tablespoon butter plus 1-2 tablespoon of brown sugar

Melt the butter in the cast iron and let it coat the pan, sprinkle the brown sugar evenly and place the pineapple rings on the pan. Place the cut cherries in the center of each pineapple and set aside. Preheat oven to 350 degrees.

1 and 1/2 cup of softened butter
1 cup sugar
3 eggs
1 tsp vanilla
2 tsp baking powder
1/2 cup pineapple juice (from the can)
1 and 1/2 cup flour

Beat the butter with the sugar for 3-5 mins and then add the eggs one by one. Add the vanilla and slowly add the flour (mix in the baking powder in the flour) and finish it with the pineapple juice.
Dollop the batter on top of the pineapple pieces and smooth the top and bake for 35-45 mins. Let it cool in the pan for 15-20 mins before overturning it onto a platter.