2/3 c. butter
3/4 c. packed light brown sugar
1 sm. can crushed pineapple
1 c. chopped pecans
1 c. flaked coconut
1 sm. jar maraschino cherries, drained
1 1/3 c. cake flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2/3 c. buttermilk
1 egg
1 tsp. vanilla
1 c. sugar

Melt 1/3 cup butter in 9" square pan and sprinkle the brown sugar over butter. Drain pineapple and spread over brown sugar. Spread the pecans, coconut and cherries over pineapple. Sift dry ingredients together into bowl and cut in remaining butter. Add buttermilk, egg and vanilla and beat until smooth. Pour over pineapple mixture. Bake at 350 degrees for 45 minutes. Turn upside down on plate. Let stand a few minutes. Remove pan. Serves 10.