Preheat the oven to 350°F. Set a 10-inch cast iron skillet over medium-high heat and melt the butter with the brown sugar and honey, whisking until smooth. Meanwhile, cut the pineapple slices into quarters. Remove the pan from the heat and place the pineapple pieces on the bottom of the pan, fitting them tightly in concentric circles. Tuck cherries into any spaces.

In large bowl, stir together the flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the sour cream or yogurt, eggs, milk and oil; add to the dry ingredients and stir just until combined.

Spread the batter over the fruit and bake for 40 minutes, or until golden and springy to the touch. Let cool in the pan for 5-10 minutes, then run a thin knife around the edge and invert onto a plate while it's still warm. If any pieces of fruit stick, simply pull them out and put them back on the top of the cake.