Yummy, yum, yum! Whatever you do, DO NOT forego the cast iron skillet if you can help it. That is without a doubt the secret ingredient, as it makes a crisp and gooey "crust" of the butter and brown sugar that was everyone's favorite part. (In fact, next time I'm going to try one of those iron cornbread skillets that looks like a pre-cut pie so that every slice will have that crust all the way around!) I used only 1c brown sugar because I was scared it would be too sweet, but I'll use all the brown sugar next time. Any kind of pineapple will do (I used chunk), and if you don't like maraschino cherries (like me) or don't have them, just leave them out! I like this cake with yellow cake and used Foxy's "Yellow Cake Made From Scratch" instead of a white cake mix. Thanks SO much, Anne! My dad said it's exactly like his mom used to make, and that's the ultimate compliment!
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