Pineapple Upside-Down Cake

I had forgotten about this recipe until someone asked me for it...they had been thinking about this cake for years (I had brought it to a get-together). This cake is so yummy with a caramel sauce - dripping over the cake.

Pineapple Upside-Down Cake 2 tablespoons butter 1/3 cup packed brown sugar 1 8-ounce can pineapple slices, drained and halved 4 maraschino cherries, halved 1 1/3 cups all-purpose flour 2/3 cup granulated sugar 2 teaspoons baking powder 2/3 cup milk 1/4 cup butter, softened 1 egg 1 teaspoon vanilla 1. Melt the 2 tablespoons butter in a 9x1 1/2 inch round cake pan. Stir in brown sugar and 1 tablespoon water. Arrange pineapple and cherries in pan. Set pan aside. (We left pineapple in rings and put cherries in the middle) 2. In a medium mixing bowl stir together flour, sugar, and baking powder. Add milk, the 1/4 cup butter, egg, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Spoon batter over fruit in prepared pan. 3. Bake in a 350 oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool on wire rack for 5 minutes. Loosen from pan; invert onto a plate. Serve warm.