1/2 c. butter
1/2 c. firmly packed light brown sugar
7 slices canned pineapple, drained
7 maraschino cherries
7 pecan halves
1 1/2 c. all purpose flour
3/4 c. granulated sugar
2 tsp. baking powder
1/4 tsp. salt
2/3 c. milk
1 tsp. vanilla extract
1 egg, lightly beaten

1. Position rack in center of oven; preheat to 350 degrees. Melt 4 tablespoons of the butter in the oven in a 9 inch round cake pan; spread over bottom and sprinkle evenly with brown sugar. Place 1 pineapple slice in center of pan; arrange 6 remaining slices in a circle around center slice. Insert 1 maraschino cherry and 1 pecan half in center of each pineapple.

2. In a medium sized bowl, whisk or stir together flour, sugar, baking powder, and salt. Cut remaining 4 tablespoons of the butter into pea sized pieces; add to dry ingredients along with milk, vanilla and egg, and beat until smooth. Pour into prepared pan, spreading evenly.

3. Bake 30 to 35 minutes, or until cake tester inserted in center comes out clean. Remove pan to wire rack. Cook 5 minutes before loosening cake from pan with a knife. Invert cake onto serving platter. Serve hot or warm.

Yield: one 9 inch round cake.