2 tbsp. butter
1/2 c. brown sugar
5 pineapple slices, drained
9 maraschino cherry halves

Melt butter in 8 x 8 x 2 inch square pan in oven. Add brown sugar and blend. Arrange pineapple slices and cherries mixture to form design.

SPONGE CAKE BATTER:

2 eggs
1 c. sugar
1 tsp. vanilla
2 tbsp. butter
1 1/2 tsp. baking powder
1/2 c. hot milk
1 c. sifted flour
1/4 tsp. salt

Beat eggs until thick and lemon colored. Gradually add sugar, beating well after each addition. Add vanilla; add butter to hot milk. Sift dry ingredients together and add to egg mixture alternately with milk. Blend thoroughly. Pour over topping in pan. Bake 40 to 45 minutes at 350 degrees. Cool in pan 10 minutes. Invert on serving plate. Serve with whipped cream or ice cream if desired.