Upside-down Pineapple Cake

• 1 ½ c flour
• 1 c sugar
• 1 ½ t baking powder
• ½ t salt
• ¾ c milk
• 1/3 c oil
• 1 egg
• 1 t vanilla

Base:

• ¼ c margarine
• ½ c brown sugar
• 1 tin pineapple rings
• 7 cherries
• 6 pecan halves

Melt margarine and sugar in 9 x 13 dish.

Arrange pineapple rings, nuts and cherries.

Mix cake together and pour over pineapple.

Bake at 350°F for 45 minutes.

Invert over heatproof plate and leave a few minutes. Remove dish.

Serve warm with cream, custard or ice cream.