Pineapple Upside-down cake

This is easy to make, I used to make it when I was a teen.

For the bottom:
20 oz. can off pineapple rings
1/4 cup butter, melted
1/2 cup light brown sugar
1 jar maraschino cherries
Pecan halves

Mix the melted butter and brown sugar. Place on the bottom of a 13x9 in pan or 2- 8inch rounds. Arrange the pineapple on the bottom of the pan, you can cut some in half to fit along the edges of the pan. The cherries go in the middle of the pineapple and fit two half pecans between the pineapple rings.

For the cake:
1/3 c. Butter, softened
3/4 cup sugar
1 egg
1 t. Vanilla
1 1/3 c. Flour
2 t. Baking powder
1/2 t. Salt
2/3 c. Milk
1/2 Cup chopped pecans

Preheat oven to 350. Cream butter and sugar. Add egg, vanilla. Mix in baking powder, salt. Add flour, then milk. Add chopped pecans. Bake 45 minutes. Let cool 2-3 minutes. Hold plate over the top of the cake pan and invert. Serves 8.