Pineapple Upside-Down Cake

This cake has been a HUGE hit with my family. I made it for Mother's Day, mostly for my Granny who was up visiting us for the month. She told me that HER mother, who wasn't much of a baker, used to make this cake all the time in a cast iron pan. I was glad I could make a cake that brought back such fond memories for her. The cake was such a hit that it was requested again for Father's Day. Please note that you need melted margarine (nonhydrogenated) as well as unsweetened pineapple juice TWICE in this recipe. I have broken up the measurements for your convenience. I find that there is exactly 3/4 cup pineapple juice that comes in the can of unsweetened pineapple rings that I get at Whole Foods. The first time I made this cake, I bought extra juice, but found I didn't even need it! And... I must add that this cake smells completely and utterly DIVINE while it's baking. It's all I can do to keep from eating it right out of the oven :) p.s. I don't use the cherries, becasue I think they're gross, BUT I hear it's traditional so I listed them ;)