Pineapple Upside-down Cake

Pineapple Upside-down Cake Topping: In a pyrex pan, melt: -2 Tablespoons of butter Stir in: -1/3 cup packed brown sugar -1 Tablespoon water Spread it all around across the bottom of the pan. Arrange: -canned sliced pineapples halved or whatever looks "pretty" to you...around on the bottom of the pan. The recipe book says to use an 8oz can, but it's also calling for a round pie pan. I use the square pyrex and tend to use a bit more pineapple. - add a few halved marachino cherries (remember, what you see is upside down, so put the pretty sides facing down) Next, make the cake part: In a mixing bowl, combine: -1 and 1/3 cup flour -2/3 cup sugar -2 teaspoons baking powder Add: -2/3 cup milk -1/4 cup butter, softened -1 egg -1 teaspoon vanilla Beat with an electric mixer on low speed till combined, then beat an additional minute on a medium speed. Pour the batter over the pineapple stuff in the pan Bake at 350 for 30-35 minutes or until toothpick inserted near the middle comes out clean. BEST SERVED WARM.