Ingredients:

• 11/2 cup all-purpose flour 
• 1 cup sugar 
• 1 large egg
• 1 tsp. Vanilla extract
• 1/2 tsp. salt
• 2/3 cup unsalted butter
• 2/3 cup milk
• 1/2 cup light brown sugar
• 6-7 slices pineapples
• 6-7 drained canned cherries
• 2 tsp. baking powder

Preparation:

• Preheat the oven to 350° F (175°C). In a 9-inch flameproof cake pan melt 1/3 cup of butter on a low heat. Sprinkle the brown sugar evenly over the butter and cook, stirring until the sugar and butter are blended, appoximately 3-4 minutes.
• Arrange the pineapples over the caramel. decorate with Cherries, placing them in the center of each pineapple.
• In a large mixing bowl, add flour, baking powder, salt, and sugar. mix on low speed with a handheld mixer until well mixed. Add the remaining 1/3 cup of butter, vanilla extract and the milk. Blend on medium speed for 2 -3 minutes.
•  Add the egg and beat on medium speed for 2 minutes. Pour the batter over the Pineapple
• Bake in a pre-heated oven until the cake is golden brown, or until  a toothpick inserted into comes out clean, around 45-50 minutes.
• Let  the pan cool for 3-4 minutes. Turn the pan over onto a serving plate and let stand for 2-3 minutes. Now carefully lift the pan off the cake. Serve warm or at room temperature.