Pineapple Upside-Down Cake

I am a pineapple addict. "Hi, I'm Karlenn, and I'm a pineapple addict." "Hi, Karlenn..." I must say that the best part of Disneyland, for me, is the Tiki Room. Why? Because of the pineapple you can buy and eat while you're waiting in that little bamboo-lined waiting area. Or have one of those pineapple smoothies. Yummmmm. And what kind of fragranced candle do I keep buying, over and over? Pina colada. Or pineapple-cilantro. I'm in love with pineapple.

And, by the way, pineapple is amazing this time of year. I cooked up some pineapple upside-down cake for a friend who was feeling low last week - I've made it over and over again, and it's definitely shimmy-worthy.

Pineapple Upside-Down Cake

1/4 cup butter
1/2 cup packed brown sugar
1 cup flour
1/2 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 cup butter, softened
1/2 cup milk
1 egg
1/2 tsp. vanilla
1 can pineapple slices in syrup (I had a can of pineapple chunks on hand and used that instead.)
maraschino cherries

Use an 8" square pan or a round cake pan. Drain the can of pineapple, reserving the syrup. Place butter in the pan, melt it in the oven while preheating it to 375 degrees. Sprinkle brown sugar over the melted butter. If you have pineapple slices, arrange them and cherries (with cherries in the centers of the pineapple slices) over the brown sugar in the pan. [If you have chunks or tidbits, just throw them in the brown sugar with the marschino cherries and arrange them how you like.] Cut remaining pineapple slices into half circles, then line the sides of the pan with them (standing up). In a bowl, combine flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla, and 2 T of pineapple syrup. Pour batter into the pan, being careful not to disturb the pineapples and cherries. Bake at 375 for 30-35 minutes or until cake is golden and has pulled away from the edges slightly. Remove from oven, allow to stand for a few minutes to set, and then turn it upside-down onto a serving dish. Serve while still warm.