• Preheat oven to 350°F.
• Place a 10-inch cast-iron skillet in the oven with 1/4 cup of the unsalted butter. Remove once melted.
• Sprinkle the brown sugar in the skillet over the melted butter.
• Drain pineapple tidbits, reserving juice for a smoothie; refrigerate the juice.
• Arrange tidbits in inner and outer circles.
• Evenly space 10-12 cherries between the two pineapple circles and place one in the center.
• Sprinkle the chopped pecans around outer edge, between the circles and in the center.

Cake Batter

• In a stand mixer, with a paddle attachment, beat the butter and sugar for about 3-4 minutes or until fluffy. Scrapes sides of bowl at least once during the process.
• Add eggs one at a time; beat well after each addition then blend in the vanilla.
• Whisk together the dry ingredients. On LOW speed, add it to the mixing bowl alternately with the milk, beginning and ending with flour. After each addition is blended, add the next. Do not over mix.
• Pour batter gently over ingredients in cast-iron pan. With an offset spatula, smooth out the top.
• Bake for 30-35 minutes Remove once toothpick inserted in center comes out clean. Cool in pan for 5 minutes.
• Run the offset spatula around the edges of the cake. Invert onto a flat serving plate or board. Cut to serve with a cherry in the center of each slice either warm or at room temperature.