PINEAPPLE UPSIDE DOWN CAKE

Ingredients
Cake
1 ½ cups cake flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter softened to room temperature
¾ cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
2 tablespoons milk
½ cup pineapple juice from the can of pineapple
Topping
¼ cup unsalted butter
⅔ cup packed light brown sugar
1 20-ounce can pineapple rings (reserve ½ cup pineapple juice)
19 maraschino cherries
Instructions
Preheat the oven to 350 degrees. Grease a 10 or 11-inch cast iron skillet with vegetable shortening.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside for a few minutes.
Using a stand mixer or a handheld mixer on medium speed, cream the butter and sugar together for about 2 minutes. Reduce the speed to low and add the eggs one at a time, mixing just until incorporated. Mix in the vanilla extract.
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