2 cans (8 1/4 oz.) pineapple (in natural juice)
3/4 c. butter
1 1/4 c. sugar
8 red candied cherries
1/3 c. walnuts, chopped
2 lg. eggs
1 3/4 c. unsifted cake flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. milk
2 tsp. vanilla

Heat oven to 350 degrees. Drain pineapple, reserving 1/4 cup juice. In a 9 inch skillet with heat proof handle, heat juice, 1 tablespoon butter and 1/2 cup sugar. Arrange pineapple, cherries and nuts in skillet.

In bowl, with electric mixer beat remaining butter and sugar with eggs. Stir in flour, baking powder, salt, milk and vanilla until smooth. Spoon into skillet; bake 45-50 minutes. Invert onto serving plate.