Some tomatoes (we used about 5, the clustery-vine type)
- One 20-ounce can pineapple rings (save the juice)
- 4 Tbsp butter
- 2/3 cup firmly packed brown sugar
- 10 maraschino cherries
- 1 1/2 cups all purpose flour
- 3/4 cup sugar
- 1 1/2 tsp baking powder
- 1/2 salt
- 1/2 cup milk
- 4 Tbsp butter, softened
- 1 egg
- 1 tsp vanilla extract
- 2 Tbsp. pineapple juice
Heat the oven to 350F.
Drain the pineapple well but save 2 tablespoons of the juice for the cake batter. Melt the butter in a 10 inch cast iron skillet over medium heat. Or, put the butter in a 9 inch round cake pan and put it in the oven for a few minutes as the heat melts the butter.
Remove the pan from the oven or stove and sprinkle the brown sugar over the buttery surface. Place the pineapple rings carefully on top of the scattered brown sugar and melted butter, arranging them so they fit in 1 layer. (You may have a few left over). Place a cherry in the center of each ring, and set the pan aside.
In a large mixing bowl, combine the flour, sugar, baking powder and salt. Use a fork to mix them together well. Add the milk and butter and beat well with a mixer, scraping down the bowl once or twice until you have a thick, fairly smooth batter, about 1 to 2 minutes.
Add the egg, reserved pineapple juice and the vanilla. Beat for 2 minutes more, stopping once or twice to scrape down the sides.
Carefully pour the batter over the pineapple arranged in the skillet or cake pan and use a spoon to spread it evenly to the edges of the pan. Bake for 35 to 40 minutes until the cake is golden brown and springs back when touched lightly in the center. Cool in the skillet or pan for 5 minutes on a wire rack.
With oven mitts, carefully turn out the warm cake onto a serving plate by placing the plate upside down over the cake in the pan and then flipping them over together to release the cake onto the plate. Serve warm or at room temperature.