PINEAPPLE UPSIDE-DOWN CAKE

1/3 cup butter
1/2 cup brown sugar
1 20 oz. can sliced pineapple (you'll use all but 2 slices)
Maraschino cherries (optional)
2 eggs
2/3 cup sugar
6 T. pineapple juice from can
1 t. vanilla 
1 cup sifted flour
1/3 t. baking powder
1/4 t. salt

Pre-heat oven to 350 degrees.

Melt butter in heavy 10" skillet.  Sprinkle brown sugar evenly over the top.  Arrange drained
pineapple and, if you wish, cherries, in the skillet. Don't be afraid to crowd the slices.
Beat eggs until thick and lemon-colored -- about 5 minutes.  Gradually beat in sugar. 
Beat in pineapple juice and vanilla.  

Sift together flour, baking powder and salt.  Add to egg mixture all at once.  Mix until smooth.

Pour cake batter over pineapple slices in skillet.  Use a spatula to smooth to edges.

Bake for 35 to 45 minutes or until toothpick inserted comes out clean.

Use a table knife to run around the edge of the cake between it and the skillet.  Allow the cake to
sit for 5 minutes before carefully inverting onto cake plate.  Put the plate on top of the skillet then f
lip the whole thing over -- should come right out.

Serve warm or room temp with whipped cream or plain.