Pineapple Upside Down Cake

Topping:
½ cup butter
½ cup brown sugar
About 8 pineapple rings, with liquid from can of pineapple rings reserved
Maraschino cherries, to garnish
Pecan halves to garnish

Cake batter:
2 eggs
2/3 cup sugar
6 Tablespoons liquid from can of pineapple rings
1 teaspoon vanilla flavoring
1 cup sifted flour or cake flour
1/3 teaspoon baking powder
¼ teaspoon salt

Preheat oven to 350 degrees. Melt butter in heavy 10-inch skillet or baking dish. Sprinkle with brown sugar evenly over butter. Arrange drained pineapple slices over butter-sugar coating. Place cherries in center of pineapple slices and garnish with pecans between the pineapple slices.

Beat eggs until thick and lemon-colored, about 5 minutes. Gradually beat in sugar. Add pineapple liquid and vanilla, then beat in flour, baking powder and salt. Pour batter over topping and bake for 45 minutes, or until a wooden tooth pick poked into the center of the cake comes out clean, immediately turn upside down on serving plate. Do not remove pan for a few minute. Brown sugar mixture will run down over cake instead of clinging to pan. Serve warm.