3 (8 1/4 oz.) cans sliced pineapple rings in heavy syrup
4 tbsp. butter
1/2 c. firmly packed light brown sugar
1/3 c. pecan halves
1 c. flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
5 tbsp. butter
1/2 c. milk
1 egg

Preheat oven to 350 degrees. Drain pineapple slices, reserving 2 tablespoons of the syrup. In a 10 inch skillet, melt butter over medium heat. Add brown sugar, stirring until sugar is melted. Remove from heat. Arrange 8 pineapple slices around edge of pan on sugar mixture, overlapping slices slightly. Put one slice in center of skillet. Fill pineapple centers with pecan halves. Halve 3 pineapple slices and arrange around sides of skillet, curving sides down. Put pecans in center. In medium bowl, sift together flour, sugar, baking powder and salt. Add 5 tablespoons butter and milk and beat with electric mixer on high speed for 2 minutes. Add egg and 2 tablespoons reserved syrup. Beat 2 minutes more. Pour cake batter over pineapple in skillet, spreading evenly. Bake 40-45 minutes. Remove skillet to wire rack and cool 4 minutes. Place serving platter over cake and turn pan upside down. Lift off skillet.

This is one of my mom's specialties. I remember she'd make it when company was coming and I'd wait very impatiently for dessert to roll around. The whole house would be filled with its sweet, tangy, nutty aroma. -- Maureen Adams