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1
Preheat the oven to 350 degrees F. Make the cake batter: Combine the flour, baking powder, salt, granulated sugar, 1/2 stick butter, the shortening, milk, eggs, vanilla and 2 tablespoons pineapple juice in a large bowl.
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2
Beat with a mixer on medium speed until well combined.
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3
(There will still be a few small lumps in the batter.)
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4
Set aside.
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5
Melt the remaining 1/2 stick butter in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet.
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6
Sprinkle the brown sugar over the butter, making sure it's evenly distributed-you want the entire surface of the butter to be covered in brown sugar.
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7
Do not stir.
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8
As soon as the sugar dissolves, remove from the heat and layer the pineapple slices over the top.
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9
If desired, place maraschino cherries in the centers of the pineapple slices.
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10
Pour the batter evenly over the pineapple slices and gently spread to even out the top.
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11
Bake the cake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
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12
Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet.
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13
Carefully invert the skillet so the cake is turned onto the plate.
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14
It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together.
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15
Let cool slightly before cutting into wedges.
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16
It's best served warm.
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17
Photograph by Yunhee Kim
