Step 1

Preheat your oven to 350°F. Grease a 10-inch cast iron skillet, 9-inch round cake pan or 9-inch springform pan and set it aside.

Step 2

Remove the pineapple slices from the can and blot them as dry as possible with paper towels. Reserve the juice from the can for the cake batter.

Step 3

Remove the cherries from the jar, remove any stems and blot them dry as well.

Step 4

Place the brown sugar and salt in a medium-size bowl and mix to combine. Add the melted butter, and mix until a thick, grainy paste forms.

Step 5

Transfer the brown sugar and butter mixture to the prepared baking pan, and spread into an even layer with a spoon or small offset spatula.

Step 6

Place one pineapple ring in the very center of the pan, on top of the brown sugar mixture. Arrange as many more of the pineapple rings in a single layer around the center ring as possible without overlapping them at all.

Step 7

Slice the remaining pineapple rings into quarters and arrange the pieces in gaps between the rings and along the edges of the pan, climbing up the sides.

Step 8

Place a maraschino cherry in the center of each whole pineapple ring. Set the pan aside.

Step 9

In a large bowl, place the flour, xanthan gum, milk powder, baking powder, baking soda, salt, and sugar, and whisk to combine well.

Step 10

Create a well in the center of the dry ingredients and add the butter, eggs and pineapple juice, mixing to combine after each addition. The batter should be thick but smooth.

Step 11

Scrape the batter into the baking pan on top of the pineapple layer and spread into an even layer with a wet spatula, taking care not to disturb the pineapples or cherries. If using a springform pan, wrap the bottom tightly with heavy-duty aluminum foil as it will leak during baking.

Step 12

Place the pan in the center of the preheated oven and bake until a toothpick inserted in the center of the cake (but without reaching all the way to the pineapple layer on the bottom) comes out with a few moist crumbs attached (about 45 minutes, less for a cast iron skillet).

Step 13

Remove the cake from the oven and allow to cool in the baking pan until cool to the touch (at least 30 minutes).

Step 14

Invert the cooled cake onto a serving platter, removing the pan (or springform pan bottom) slowly so as not to disturb the pineapple layer. The cake should come out of the pan readily.

Step 15

Allow to cool completely before slicing and serving.