1/2 c. butter
1 c. brown sugar
1 (8 1/2 oz.) can sliced pineapple
Maraschino cherries and or walnut or pecan halves
1 2/3 c. flour
2 tsp. baking powder
1/2 c. milk or pineapple juice
1 tsp. almond extract
2/3 c. butter
3/4 c. sugar
2 eggs

Melt butter in a 8" or 10" oven proof skillet. Sprinkle in brown sugar and pan to arrange evenly. Place well drained pineapple slices on sugar and place half a cherry or half a nut in the center of each pineapple slice. Combine flour and baking powder and sift. Add remaining ingredients and stir to blend, then beat with electric mixer on medium speed for 3 minutes. Scrape down batter with a spatula and beat on medium for 1 more minutes. Pour batter into skillet.

Bake at 350 degrees for about 30 to 40 minutes, until a cake tester comes out clean and cake is beginning to pull away from sides of skillet. If any bits of pineapple stick to the skillet, remove them with a spatula and replace them on top of cake. Serves 8 to 10.