I made a pineapple upside-down cake last weekend to celebrate my sister and father's birthdays. I did not take pictures of all the steps because I was a cheater and used a box cake instead of a basic yellow cake recipe.
My lame excuses for cheating are:
1. I am not at my own house so I did not have all the ingredients.
2. My mom does not have a stand up mixer.
3. Everyone here likes box cake and I knew it would be a hit (why risk it).
If you make it from scratch use this Smitten Kitchen Yellow Cake Recipe
it is delicious! It works well combined with the brown sugar and pineapples.
I do not even have an exact recipe, I guess I need to work that out and post it sometime.
Here is the basic idea:
In a 10" Iron skillet I melt 1 stick of fresh* unsalted butter on medium heat burner. Once the butter is melted I add 1/2 cup or so of brown sugar. Let the sugar and butter come to a bubble and then remove from the heat. Gently place rings of pineapple in the pan and add maraschino cherries inside each pineapple ring.
Pour cake batter over pineapple slices in skillet, spreading carefully. Bake at 350° for 40 to 45 minutes, until golden brown and cake springs back when lightly touched in center. Cool in skillet on rack for 5 minutes; loosen edges with butter knife. Hold serving plate over top of skillet; invert and shake gently to loosen cake. Lift off skillet.
*make sure it is fresh butter because older butter will make the entire cake taste off