Pineapple Upside Down Cake

20 oz canned pineapple rings

6 Tbsp butter

2 Tbsp brown sugar

7 Maraschino cherries, halved

1 cup all purpose flour

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup milk

1 tsp vanilla

1/2 cup sugar

2 eggs

Preheat oven to 350.  Drain pineapple juice, reserving 2 Tbsp; set aside.  Melt 2 Tbsp butter and pour into bottom of round cake pan.  Top with brown sugar and using a fork, swirl together to make an even layer.  Place 1 pineapple ring in center of pan and arrange 6 more rings around it.  Place cherry halves, cut side up, in center of each ring and in spaced between rings; set aside.  In bowl, combine flour, baking powder, baking soda and salt; set aside.  In small bowl, combine milk, 2 Tbsp pineapple juice and vanilla.  In large bowl, beat together 4 Tbsp butter and sugar.  Add eggs, one at a time, mixing well after each addition.  Add flour mix and milk in small batches alternating each and beginning and ending with flour mixture.  Mix until blended.  Pour batter over pineapple in pan.  Bake about 30-35 minutes.  Cool 2 minutes in pan, invert pan onto a serving plate.

Serves 8