Pour mixture evenly over pineapples in the skillet. Add cherry halves evenly to brown sugar layer, cut side down. Arrange around inside edge of skillet.
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Web to begin, preheat your oven to 350 degrees.
3/4 cup (160g) light brown sugar or dark brown sugar, packed.
4 tablespoons (57g) butter, cold.Arrange 7 pineapple slices in bottom of skillet. You want this as dry as possible.1 generous pinch table salt (i like it to bake with because it distributes more evenly through the batter) 1/2 cup granulated sugar.
Sprinkle brown sugar evenly over butter in pan.3/4 cup light brown sugar. Sprinkle brown sugar evenly over butter.Add vanilla extract and mix well.
*reduce the salt to 1/2 teaspoon if you use salted butter.
Cut remaining slices in half;Add flour mixture and milk in an alternating fashion. 6 slices of canned or fresh pineapple.Web cream sugar and 1/2 cup butter together in a bowl.
Press the excess juice from the pineapple as well.
