2 tbsp. unsalted butter, melted
3 tbsp. brown sugar
4 canned pineapple rings in juice, halved (reserve 1/2 c. juice)
4 maraschino cherries, halved
1/4 c. reduced calorie tub butter
1/4 c. + 2 tbsp. granulated sugar
2 lg. eggs, room temp.
1 1/2 tsp. vanilla extract
1 1/2 c. flour
1/2 oz. (12 halves) pecans, chopped
Whipped topping (opt.)
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt

Preheat oven to 350 degrees. Spray 8" square or round pan with non-stick butter flavor cooking spray. Pour the melted butter into pan, tilting it to coat bottom and sides. Sprinkle with brown sugar. Arrange pineapple pieces in pan; add cherries (cut sides up) to pan; set aside.

Place the tub butter in processor, process 10 seconds. Add granulated sugar, pulse 20 seconds. Scrape down sides of work bowl. Add reserved pineapple juice, eggs, and vanilla extract. Process 10 seconds. Scrape down sides and bottom of bowl. On waxed paper combine remaining ingredients, except toppings, add to work bowl. Pulse until combined. Spread batter evenly over pineapple. Bake 35 to 40 minutes until toothpick comes out clean. Cool on rack 12 minutes. Run knife around rim to loosen; invert onto rack. Cool before serving. Cut into 8 pieces.