Pineapple Upsidedown cake

• 12 tbsp butter, softened
• 1/2 c brown sugar
• 1 can crushed pineapple
• 1 jar marachino cherries
• 1 1/3 c flour
• 1/2 c sugar
• 1 tbsp baking powder
• 1 egg
• 3/4 c milk
• 1 tsp vanilla

Preheat oven to 400 degrees. Melt 6 tbsp butter in cast iron skillet. Sprinkle brown sugar evenly to cover bottom of pan. Spread pineapply atop brown sugar mixture. Scatter cherries around on top of pineapple. Set aside.

Stire flour, baking powder and sugar together in mixing bowl. Add egg, milk and vanilla and mix together. Pour mixture atop fruit. Bake 45-50 minutes. Allow to cool on wire rack for 10 minutes. Turn out onto plate or cake platter, allowing to sit a moment so that all the gooey “topping” drips onto the cake. Allow to cool before cutting.