Butterscotch Pineapple Upside Down Cake

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (12 ounce) package butterscotch flavored morsels, divided
3/4 cup butter, softened, divided
2 (8 ounce) cans sliced pineapple, drained, reserving 3/4 cup juice
8 maraschino cherries
1 cup granulated sugar
2 eggs

Heat oven to 350 degrees F.

In medium bowl, combine flour, baking powder and salt; set aside.

In 10-inch cast iron skillet over low heat, combine 1 cup butterscotch flavored morsels and 1/4 cup butter. Stir until morsels are melted and mixture is smooth. Remove from heat. Arrange pineapple with maraschino cherries inside the pineapple rings in skillet.

In large bowl, combine sugar, remaining 1/2 cup butter and eggs; beat until creamy. Gradually beat in flour mixture alternately with reserved 3/4 cup pineapple juice. Stir in remaining 1 cup butterscotch flavored morsels. Pour over pineapple.

Bake for 35 to 40 minutes.

Immediately invert onto serving plate.