This was my mother's, so it's tested many years!

TOPPING:

4 tbsp. butter
3/4 c. brown sugar
1 (8 oz.) can sliced pineapple
5 cherries (center in pineapple)

Melt butter in bottom of 8 inch square pan. Over melted butter, spread brown sugar. Place pineapple and cherries on top of sugar.

CAKE:

1 1/4 c. cake flour
1 1/4 tsp. baking powder
1/2 tsp. salt
2 eggs
1 c. sugar
1 tsp. lemon juice
5 tbsp. boiling water

Prepare cake batter. Sift dry ingredients and set aside. Beat eggs until thick and light. Add sugar gradually. Add lemon juice. Fold in dry ingredients alternately with the hot water, blending quickly. Pour over topping.

Bake 45-50 minutes until done at 350 degrees. Invert pan on platter, fruit side up.