Instructions

Directions:

1. Preheat oven to 350°.
2. To make the topping, drain the pineapple slices but reserve the juice.  Measure the juice and add water to make ½ cup.  Set aside.
3. In a 10-inch skillet with an oven-safe handle and straight sides, melt 2 T. butter.  Stir in brown sugar and pineapple juice; bring to a boil. Cook and stir about 7 minutes or until the mixture is thickened.  Remove from heat.  Spread the syrup evenly over the bottom of the skillet.  Cool.
4. Arrange the pineapple slices, maraschino cherries and pecans over the syrup mixture; set aside.
5. To make the cake, combine 6 T. butter and sugar in a large mixing bowl.  Beat with an electric mixer on medium speed until well blended, scraping sides of the bowl.  Beat in eggs.
6. In a small mixing bowl, stir together flour, baking powder and salt.  Add the flour mixture and milk, alternately to the creamed mixture, beating well after each addition.
7. Stir in the vanilla and lemon extract.  Carefully pour the batter over the syrup mixture in the skillet, spreading to reach the edges. Bake at 350° for 30 minutes or until a wooden toothpick inserted near the center comes out clean

Cool a few minutes in the skillet. Carefully invert the cake onto a serving platter.