Preheat oven to 350°.
In the skillet, cook the pineapple, brown sugar, butter, and salt until the topping thickens slightly. Set aside.
In mixing bowl, cream the sugar and butter.
Add eggs one at a time, beating well after each until blended.
Combine dry ingredients in another bowl.
Gradually add dry ingredients and milk alternately to the mixture. Then add the vanilla.
Pour the batter by spoonfuls over the pineapple mixture in the skillet.
Bake for about an hour or until the cake tests done.
Turn out onto a large plate and cut into wedges.