6 canned pineapple slices
6 maraschino cherries, drained
2 T butter
1 cup brown sugar
1 egg
1 cup granulated sugar
1 cup heavy cream
1 tsp vanilla extract
2 cups flour, sifted
2 tsp baking powder

Preheat oven to 325 degrees. Melt the butter in a 9" round baking pan. Sprinkle with brown sugar. Place pineapple slices and cherries over brown sugar; set aside. Beat egg and sugar until blended. Stir flour and baking powder together in a bowl; set aside. Alternately add the cream and the flour mixture to the egg mixture, beginning and ending with the flour. Stir in the vanilla. Pour batter over pineapple slices and bake for 30-35 minutes or until toothpick comes out clean. Immediately invert onto serving plate. Let the pan sit for a minute to let the brown sugar and pineapple mixture settle onto the cake.