1/3 c. butter
1 c. firmly packed brown sugar
9 slices canned pineapple
9 maraschino cherries
1/2 c. chopped pecans
1 3/4 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. butter
1 c. granulated sugar
2 eggs
1 tsp. vanilla
3/4 c. milk

Preheat oven to 350°F. Melt 1/3 cup of butter in a 9-inch square cake pan in the oven and remove from heat. Stir in the brown sugar; sprinkle the chopped pecans evenly over the sugar mixture. Arrange pineapple slices on top of the sugar, and put a cherry inside of each pineapple ring. Set aside. In a small bowl combine flour, baking powder and salt. Set aside.

In a medium bowl cream remaining butter and sugar. Add eggs one at a time and continue beating until light. Stir in vanilla. Alternate additions of dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients. Pour batter evenly over the pineapple in the cake pan.

Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then turn upside down over a serving plate. Leave the pan on top of the cake for 2 to 3 minutes to let all of the syrup and fruit drop onto the cake. Serve warm with whipped cream.