I always loved my Mom's pineapple upside down cake and never knew how to make it. I found this recipe on food network and thought I'd try it! It tastes very much like I remember! If you are not one to make a cake from scratch, you can use your favorite brand of a box recipe, just substitute the water for pineapple juice! Enjoy!
In a 10 inch cast iron skillet, melt 1/2 stick butter.
Sprinkle in the brown sugar to coat the bottom of the skillet. Stir the sugar in the butter until it melts. Remove from heat.
Lay in the pineapple slices to cover the bottom of the pan. Then place the cherries in the middle of the pineapples. You may lay in more cherries to your liking.
In a large mixing bowl, whisk together the flour, baking powder and salt.
In a small mixing bowl, combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice.
In a medium mixing bowl, combine the granulated sugar and coconut oil on medium speed until thick and creamy.
Beat in the egg. Add half of the flour mixture and mix on low until just combined. Add the milk mixture and stir until just combined. Add the rest of the flour and mix until combined.
Pour the batter over the pineapple slices in the skillet and spread evenly. Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes, checking after 20 minutes to make sure the top isn't getting too brown. If it is, cover loosely with aluminum foil.
Let cool for 15 minutes. Cover with a cutting board or large plate and invert the cake.