Make the caramel. Melt the butter in a 8-10-inch cast iron skillet over medium-high heat. Add the brown sugar and cook, stirring constantly, until the mixture is bubbly and sugar has dissolved. You don't need to cook that long, just 2-3 minutes. Remove from the heat.

Add pineapple and cherries. Starting at the outside of the pan, layer the pineapple in slightly overlapping concentric circles, rounded sides facing out. Tuck the cherries here and there and push down into the caramel. Set aside.

Heat oven. Heat the oven to 350°F.

Sift. Sift together the flour, baking powder, and salt in a large bowl. Pour any leftover salt into the bowl.

Cream butter. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium until very light in color. Scrape down sides of the bowl with a spatula.

Add eggs. Add the egg yolks one at a time, beating after each addition. Add the vanilla and mix until smooth.

Finish cake. On low speed add the dry ingredients in three batches alternating with the sour cream. Starting and ending with the dry ingredients. Beat only until everything is combined. Do not overmix. Spread the batter evenly over the pineapple.

Bake. Bake on a parchment-lined baking sheet for 45-50 minutes, or until the top is springy to the touch, has a few shallow cracks in it and a toothpick inserted in the center comes out mostly clean (it's okay if a few moist crumbs stick to it).

Flip. Let the cake cool for 15 minutes, then run a sharp knife around the inside edge of the skillet. Invert a large plate over the skillet and, using oven mitts, turn the skillet upside down to flip the cake over onto the plate. If the cake has cooled down too much, it may not release from the pan. If this happens, heat it for 2-3 minutes on the stovetop before attempting to turn it out.

Serve. Let cake cool for another 30 minutes then serve warm slices of the cake with scoops of vanilla ice cream.