Pineapple Upside-Down Cake

Pan Preparation:
1/3 cup butter
1/2 cup brown sugar
Pineapple, sliced (canned)
Maraschino cherries
Pecan halves
1/2 teaspoon vanilla extract

Cake Batter:
2 eggs
2/3 cup granulated sugar
6 tablespoons pineapple juice from fruit
1 cup sifted Gold Medal flour or Softasilk
1/3 teaspoon baking powder
1/4 teaspoon salt

Prepare the pan: melt butter in heavy cast iron skillet or baking dish. Sprinkle brown sugar evenly over butter. Arrange drained slices of pineapple over butter-sugar coating, and garnish well with maraschino cherries and pecan halves in the spaces.

Cake Batter: Beat eggs until thick and lemon-colored (5 minutes). Gradually beat in sugar. Add pineapple juice and vanilla extract.

Sift together flour, baking powder, and salt and beat into mixture all at once. Pour batter over fruit and nuts. Bake at 350 degrees F for 45 minutes or until wooden pick thrust into center of cake comes out clean. Immediately turn upside-down on serving plate. Do not remove pan for a few minutes; brown sugar mixture will run down over cake instead of clinging to pan.

Serve warm, plain, or with whipped cream.