Pineapple upside down cake recipe

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This is one of my favorites!!Pineapple Upside Down Cake Made with pineapple, marashino cherries and pecan halves. INGREDIENTS: 3 tablespoons butter 3/4 cup brown sugar, firmly packed 6 slices pineapple or 1 can (20 ounces) can of drained pineapple chunks maraschino cherries pecan halves . Cake . 1/2 cup butter 1/2 cup sugar 1 egg 1 1/2 cups all-purpose flour 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup milk PREPARATION: In a 9-inch square cake pan, melt butter; sprinkle with brown sugar. Arrange pineapple and cherries and nut halves on sugar, making a design. Make cake batter. Cream 1/2 cup butter; gradually add 1/2 cup sugar and beat until light and fluffy. Add egg and beat well. Add sifted dry ingredients alternately with the milk; beat until smooth, ending with dry ingredients. Pour over pineapple design. Bake at 375° for about 35 minutes. Let cake cool for about 5 minutes before turning out onto a serving plate. Serve warm with whipped cream, if desired.