Servings: 1 8-in. square cake

1 c. cake flour 1 c. cake flour
1 tsp. baking powder 1 tsp. baking powder
½ c. milk ½ c. milk
3 tbsp. unsalted butter 3 tbsp. unsalted butter
1 tsp. vanilla 1 tsp. vanilla
2 eggs 2 eggs
1 c. sugar 1 c. sugar
½ c. brown sugar ½ c. brown sugar
4 canned pineapple slices 4 canned pineapple slices
6 maraschinos 6 maraschinos

Preheat oven to 375° F. Cut maraschinos into fourths. Drain pineapple slices & halve.
Melt 2-tbsp. butter in 8-in. square pan; then stir in brown sugar.
Place pineapple slices in bottom of pan; put 3 cherry pieces in middle of each slice.
Scald milk in top of double boiler; then stir in remaining butter & vanilla.
Beat eggs till thick & foamy (app. 3-mins.). Gradually blend in sugar, beating constantly; beat 4 more minutes.
Quickly stir flour & baking powder into eggs till just mixed, then stir in milk mixture.
Pour batter into pan & bake 45-mins.
When done, let cake stand in pan 5-mins. then turn upside down.