1/4 c. melted butter
1/4 c. light brown sugar
1 (20 oz.) can sliced pineapple
7 red candied cherries
6 pecan halves

In medium size bowl - blend together butter and brown sugar. Spread mixture evenly on bottom of a greased 9 inch round cake pan. Arrange 6 pineapple slices in a circle on top of mixture, then place one in center. Place a cherry in each pineapple hole, place a pecan half in all other spaces.

CAKE:

1/3 c. softened butter
3/4 c. sugar
1 tsp. vanilla
1 1/3 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 egg
2/3 c. milk
1/2 c. chopped pecans

Preheat oven to 350 degrees. Combine butter and sugar in a large bowl - beat with mixer until fluffy. Add egg and vanilla. Blend in flour, baking powder, and salt. Add milk and pecans. Pour batter over topping. Bake for 45 minutes Let cake cool. Place a plate over cake and turn pan upside down, carefully remove cake pan. Let it cool then serve.