maraschino cherries (as many as pineapple slices used)
Use an 8″ square or round pan. Drain can of pineapple, saving the syrup.
Place butter in 8″ pan, melt in the oven while preheating.
Sprinkle brown sugar over melted butter.
Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan.
Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).
In a bowl, put butter and sugar and mix well then add lightly beaten egg slowly and mix with hand mixer until sugar dissolve completely.
Then take another bowl and mix flour, baking powder, salt, and add this flour mixture in egg better also put 2 tablespoons of the pineapple syrup and mix with spoon and make a soft better like thick custard with milk.
Pour batter into the pan being careful not to disturb the pineapples and cherries.
Bake at 350°F, 180°C, Gas Mark 4 for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.
Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.