Ingredients

• 1/2 cup butter
• 1 cup brown sugar
• 1 (8 ounce) can pineapple rings (drained and juice reserved)
• 1/2 cup maraschino cherry
• 1/2 cup pecan halves
• 1 1/2 cups self rising flour
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 cup buttermilk
• 1/2 cup pineapple juice
• 1 teaspoon vanilla extract

Instructions

1. In an iron skillet, melt butter.

2. Sprinkle brown sugar in pan.

3. Place pineapples onto sugar.

4. Place cherry in middle of each ring.

5. Lay pecan halves, top side down, around pineapple rings. set aside.

6. In a mixing bowl, cream butter and sugar.

7. Add eggs one at a time, beating after each.

8. Mix buttermilk and pineapple juice. Set aside.

9. Alternately add wet and dry ingredients to butter mixture.

10. (always start with dry and end with dry).

11. Add vanilla extract.

12. DO NOT OVERMIX DOUGH.

13. Pour into the prepared skillet, over fruit mixture.

14. Bake 375 degree oven for 45 minutes.

15. Wait 4 minutes then Invert cake onto plate.