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Preheat
oven to 350 degrees F. Melt 1/3 cup of butter in a 9
inch square cake pan in the oven and remove from heat.
Stir in the brown sugar.
Arrange
pineapple slices on top of the sugar, and put a cherry
inside of each pineapple ring. Set aside.
In
a small bowl combine flour, baking powder and salt.
Set aside.
In
a medium bowl cream remaining butter and sugar. Add
eggs one at a time and continue beating until light.
Stir in vanilla.
Alternate
additions of dry ingredients and milk to the creamed
mixture, beginning and ending with dry ingredients.
Pour over the pineapple in the cake pan.
Bake
for 50 to 60 minutes, until toothpick inserted in the
centre comes out clean.
Cool
for 10 minutes, then turn upside down over a serving
plate. Leave the pan on top of the cake for 2 to 3 minutes
to let all the syrup and fruit drop out. Serve warm.
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