Pineapple-Cherry Upside Down Cake

Ingredients:

1/4 cup butter

1/2 cup brown sugar, packed

1 cup all-purpose flour

1/2 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup butter, softened

1/2 cup milk

1 egg, at room temperature

1/2 teaspoon vanilla extract

1 can pineapples slices in syrup

maraschino cherries, as many cherries as pineapple slices used

Directions:

Preheat oven to 375 degrees.  Place butter in 8" baking pan, round or square, and melt in oven while preheating.

Sprinkle brown sugar over melted butter. Drain can of pineapple, saving the syrup. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan. Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).

In a bowl, combine flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup. Pour batter into the pan, being careful not to disturb the pineapples and cherries.

Bake at 375 degrees for 30-35 minutes or until cake is golden and has pulled away from the edges slightly.

Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.