1/2 c. butter
1 c. brown sugar
1 (8 1/2 oz.) can pineapple
Maraschino cherries
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, room temp.
3/4 c. sugar
2 eggs

Melt 1/2 cup butter in 8" or 10" oven proof skillet. Sprinkle in brown sugar. Place well drained pineapple slices on sugar, 1/2 cherry in center. Sprinkle nuts over pineapple. Combine flour and baking powder. Add remaining ingredients. Beat with electric mixer on medium for 4 minutes. Pour batter into pan. Bake at 350 degrees for 30 to 40 minutes or until cake tester comes out clean. Let cool 5 minutes. Turn over onto platter. Serves 8 to 10.