Ingredients:
3 tablespoons butter
3/4 cup brown sugar, firmly packed
6 slices pineapple or 1 can (20 ounces) can of drained pineapple chunks
maraschino cherries
pecan halves
Cake:
1/2 cup butter
1/2 cup sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
Directions:
In a 9-inch square cake pan, melt butter; sprinkle with brown sugar. Arrange pineapple and cherries and nut halves on sugar, making a design.
For cake batter. Cream butter; gradually add sugar and beat until light and fluffy. Add egg and beat well. Add sifted dry ingredients alternately with the milk; beat until smooth, ending with dry ingredients. Pour over pineapple design. Bake at 375° for about 35 minutes. Let cake cool for about 5 minutes before turning out onto a serving plate. Serve warm with whipped cream, if desired.
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