Nono's Pineapple Upside-Down Cake

4 Tbs unsalted butter (1/2 stick)
1 cup brown sugar
8 slices canned pineapple, juice reserved
8 maraschino cherries
1/4 cup chopped pecans
1 1/2 cups all-purpose flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp kosher salt
3/4 cup pineapple juice
1/4 cup vegetable oil
1 egg, beaten

Preheat oven to 375°F.

In a 10-inch cast iron skillet over medium high heat, melt the butter and brown sugar together until it caramelizes and remove it from the heat. Arrange the pineapple slices around the pan, and put a cherry in the center of each ring. Sprinkle open areas with chopped pecans.

In a large bowl, combine the flour, sugar, baking powder and salt and stir to mix well. In a mixing cup, beat together pineapple juice, vegetable oil and egg. Stir the wet ingredients into the dry until well mixed and pour over the pineapple.

Bake for 30 minutes or until a cake tester comes out clean. Let the cake rest in the skillet for 3 minutes, then immediately invert onto a serving plate. Allow cake to cool to barely warm before serving.