2 ½- cups flour

3 - teaspoons baking powder

1- teaspoon salt

½ - cup packed brown sugar

¾ - cup butter or margarine, softened

1 - can (20 oz.) pineapple slices, drained

10 maraschino cherries, drained

1 ½- cups granulated sugar

2 - eggs

1 - cup milk

Mix flour, baking powder and salt; set aside. Melt brown sugar and ¼ - cup butter in 13x9x2 inch baking pan in pre-heated 350-degree oven, stir to blend. Arrange pineapple slices and cherries in single layer on brown sugar mixture; set aside. In large mixer bowl cream granulated sugar and remaining ½ - cup butter; add eggs and beat at high speed until light color, about 3 minutes. Add flour mixture alternately with milk in halves, beating at low speed after each addition just until mixed. Spoon over pineapple evenly. Bake in 350 degree oven for 45 minutes or until cake pulls away from sides of pan. Remove from oven; let stand 10 minutes. Loosen edges with metal spatula and invert on serving platter. Cool. Makes 10 to 12 servings. Note: For smaller cake divide recipe in half, bake in 8x8x2 inch pan 30 to 35 minutes.

Serves 6