- 5 tablespoons butter
- 4 cups brown sugar
- 7 pineapple slices (–8 canned, reserve syrup)
- pecan halves (for decorating)
- maraschino cherries (for decorating)
- 10 tablespoons butter
- 2 cups granulated sugar
- 2 large eggs
- 2 cups all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 1 syrup (⁄₄_cup, from pineapple can)
- 1 teaspoon vanilla extract
- Line a 10-inch cast-iron skillet with aluminum foil, completely covering the bottom and sides and extending extra foil over edges of the pan. Preheat oven to 350°F.
- Make the topping: Place butter in skillet, place skillet in oven, and melt butter. As soon as butter is melted, remove and stir in brown sugar, carefully mixing well with a rubber spatula so as not to tear foil. Arrange pineapple slices overbutter/sugar spread. Place cherries in center of pineapple and pecans between the slices.
- Make the batter: In the bowl of an electric mixer, cream butter, adding sugar gradually, and then add eggs and beat well. Stir flour, baking powder, and salt together in a small bowl. Combine buttermilk, syrup, and vanilla in a small measuring cup. Add flour mixture alternately with buttermilk/syrup mixture, beating well after each addition. Spread batter evenly across mixture in skillet.
- Bake for approximately 45–50 minutes, or until toothpick inserted in center of cake comes out clean. Place a large cake plate over pan, and invert to remove. Peel off aluminum foil, pressing back any pineapple that may be stuck to the foil.