Melt 6 tablespoons butter in the skillet over low heat. Sprinkle 2/3 cup brown sugar in the butter. Arrange the pineapple slices in the prepared skillet and place 1 cherry in the center of each slice. Sift the flour, baking powder and salt into a large mixing bowl. Beat the eggs in a small mixing bowl. Add 1 cup brown sugar and mix well. Beat in the milk, vanilla and 1/4 cup melted butter. Add to the dry ingredients and beat until smooth, scraping down the side of the bowl occasionally. Spoon evenly into the skillet. Cover, leaving the Redi-Temp™ valve closed. Cook over low heat for 25 to 35 minutes or until the top of the cake springs back when lightly touched. Run a knife around the edge of the cake to loosen it from the skillet and invert onto a serving plate or into the cover; leave the skillet in place for a minute. Remove the skillet; scrape any remaining syrup from the skillet and spread over the cake. Serve warm or cooled. Garnish the servings with whipped cream if desired.

Yield: 8 servings