In a 10 to 11-inch cast iron skillet, melt 1/2 cup butter over low heat. Add brown sugar; blend well. Arrange pineapple and nuts over sugar in skillet; set aside.

In a small bowl, beat eggs until light. Beat in white sugar, salt and vanilla, continuing to beat at high speed or by hand. Combine 1 tablespoon melted butter and boiling milk. Beat into eggs until very light. On low speed or by hand, quickly beat flour into egg mixture. Pour batter into skillet, covering pineapple and nuts evenly.

Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in cake comes out clean. Immediately invert onto a serving dish. Cut in wedges to serve.

Makes 8 servings.