3/4 c. butter
2 c. sugar
6 eggs
4 tsp. baking powder
2 tsp. vanilla
Pinch of salt
4 c. flour
Juice for pineapple

TOPPING:

1 stick butter
1/2 lb. brown sugar, lite
1 lg. can crushed pineapple (juice for cake)
1 lg. can sliced pineapple (juice for cake)

Simmer all of above in heavy skillet until golden brown.

Cream butter and sugar. Add eggs, then dry ingredients alternately with pineapple juice. Batter will be thick. Skillet or pan should be 12 inches across. Pour batter over warm topping. Bake at 350 degrees for at least 70 minutes, or until cake is done to touch. Let cake sit for 10 minutes. Then turn over onto large cake dish. Hold dish over pan. Use mitts or towel to turn over. Decorate with red maraschino cherries.