>> title: Pineapple Upside-Down Cake
>> category: Cakes & Loaves
>> tags: pineapple, caramel, skillet, oven
>> counters: Bakery, Diner
>> aka: upside-down cake, skillet pineapple cake
>> servings: 8
>> time: 1 hr 10 min

Preheat the #oven{} to 350°F (175°C).

Melt @unsalted butter{1/4%cup}(55 g) in a #10-in cast-iron skillet{} with @light brown sugar{2/3%cup}(135 g).

Arrange @canned pineapple rings{7}(one 20-oz can, drained), @maraschino cherries{7} over @&(~1)caramel{}.

Beat @unsalted butter{1/2%cup}(115 g; softened), @granulated sugar{3/4%cup}(150 g), @eggs{2%large}, @vanilla extract{1%tsp}(5 mL).

Fold @all-purpose flour{1 1/2%cup}(190 g), @baking powder{2%tsp}(8 g), @table salt{1/2%tsp}(3 g), @whole milk{1/2%cup}(120 mL) into @&(~1)creamed butter{}.

Spread @&(~1)batter{} over @&(3)fruit{}.

Bake @&(~1)cake{} at 350°F for ~{40%min}, then invert onto a plate.