1/4 c. butter
1/3 c. brown sugar (packed)
1 can (8 1/4 oz.) sliced pineapple
4 maraschino cherries, cut in half
1 1/4 c. self-rising flour
3/4 c. sugar
1/3 c. Crisco
1 egg
Liquid from pineapple and milk - 1/2 c.
1 tsp. vanilla

In 8 inch round dish place butter. Microwave on high 3/4 minute to melt; sprinkle sugar over butter. Drain pineapple on paper towel and arrange in dish; decorate with cherries.

In small bowl add flour, sugar, Crisco, and egg, liquid and vanilla and beat until smooth. Pour batter over fruit in dish. Microwave on high 9 to 12 minutes; rotating dish 1/2 turn in 5 minutes. Invert cake onto plate; serve warm.