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, room temperature
3/4 c. sugar
2 eggs

Melt butter in a 8 or 10 inch 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 minute. 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. Let cool in skillet for 5 minutes, then turn out on a serving plate. If any bits of pineapple stick to skillet, remove them with a spatula and replace them on top of cake. Serves 8 to 10.