1 (20 oz.) can pineapple slices
1/2 c. butter
1 c. brown sugar, packed
10 Maraschino cherries or sliced kiwis
1 egg
1/2 c. dark molasses
1 1/2 c. flour
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. salt

Drain pineapple and reserve 1/2 cup juice. Melt 1/4 cup butter in a 10-inch oven proof skillet. Blend in 1/2 cup sugar. Remove from heat. Arrange pineapple slices in skillet. Place cherry or kiwi 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 juice to a boil. Add flour mixture to creamed mixture alternately with hot syrup. Pour batter over pineapple. Bake 350 degrees for 30-40 minutes or until cake tests done. Cool in skillet 5 minutes. Invert onto serving plate. Serves 6-8.