- 10½-inch Skillet with Cover
- 5-quart Mixing Bowl
- 2-quart Mixing Bowl
- 2 cups sifted flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 medium eggs
- 1 cup brown sugar
- 2/3 cup 2% milk
- 1 teaspoon vanilla extract
- 4 tablespoons (½ stick) butter, melted
- 6 tablespoons (3/4 stick) butter
- 2/3 cup brown sugar
- 8 pineapple slices (canned, in their own juice)
- 8 maraschino cherries (canned or jarred)
Mix flour, baking powder, and salt in the 5-quart Mixing Bowl. In the 2-quart Mixing Bowl, beat eggs, add 1 cup sugar, and mix well. Beat in milk, vanilla, and 4 tablespoons melted butter. Add to the dry ingredients and beat until smooth, scraping down the side of the bowl occasionally. Set aside.
Melt 6 tablespoons butter in the skillet over medium heat. Sprinkle 2/3 cup brown sugar in the butter and mix well; let them stand for 2 minutes. Arrange 8 pineapple slices in the prepared skillet and place 1 cherry in the center of each slice.
Spoon the cake mixture evenly into the skillet, starting in the middle. Cover and leave the Redy-cook valve closed. Keep cover on and cook over low heat for 45 minutes or until the top of the cake springs back when lightly touched.
Run a knife around the edge of the cake to loosen it from the skillet and invert onto a serving plate or into the cover; leave the skillet in place for 1 minute. Remove the skillet; scrape any remaining syrup, and spread over the cake. Serve warm or cooled.