1 can (20 oz.) pineapple slices
1/2 c. butter, softened
1 c. brown sugar packed
10 maraschino cherries
1 egg
1/2 c. dark molasses
1 1/2 c. dark molasses
1 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. salt

Drain pineapple, reserve 1/2 cup syrup. Melt 1/4 cup butter in a 10 inch oven proof skillet. Blend in 1/2 cup sugar. Remove from heat. Arrange pineapple in skillet. Place cherry in center of each slice. Cream remaining butter and sugar until light and fluffy. Beat in egg and molasses. Combine remaining ingredients. Bring reserved pineapple syrup to a boil. Add flour mixture to creamed mixture alternately with hot syrup. Pour batter over pineapple. Bake in 350 degree oven 30 to 40 minutes until cake tests done. Cool in skillet 5 minutes. Invert onto serving plate. Serves 6 to 8.