Heat the oven to 350F.

Drain the pineapple well, reserving 2 tablespoons of the juice or syrup for the cake batter.

Melt butter in a 10 inch cast iron skillet over medium heat. (Or, put the butter in a 9inch round cake pan and put it in the oven for a few minutes as the heat melts the butter.)

Remove the pan from the oven or stove and sprinkle the brown sugar over the buttery surface. Place the pineapple rings carefully on top of the scattered brown sugar and melted butter, arranging them so they fit in 1 layer.

Place a cherry in the centre of each ring, and set the pan aside.

In a large mixing bowl, combine the flour, sugar, baking powder and salt, using a fork to mix them together well.

Add milk and butter; beat well with a mixer, scraping down the bowl, until a thick, fairly smooth batter forms for about 1 to 2 minutes.

Add egg, reserved pineapple juice and the vanilla. Beat for 2 minutes scraping sides of bowl.

Carefully pour the batter over the pineapple arranged in the skillet or cake pan and use a spoon to spread it evenly to the edges of the pan.

Bake for 35 to 40 minutes until the cake is golden brown and springs back when touched lightly in the centre.

Cool in the skillet or pan for 5 minutes on a wire rack.

With oven mitts, carefully turn out the warm cake onto a serving plate by placing the plate upside down over the cake in the pan and then flipping them over together to release the cake onto the plate.

Serve warm or at room temperature.