Pineapple Upside-Down Cake

Drain the pineapple juice from the can and set aside. Melt the 3T of butter in a glass dish in the microwave; add brown sugar and sitr. Add 1T of pineapple juice to the sugar and butter mixture and stir. Place one pineapple slice in each well of a Texas Muffin Tin which has been lightly oiled. Place one maraschino cherry in the hole of each pineapple slice; spoon the sugar/butter mixture over each slice of pineapple.

Cream together the sugar and butter; add egg and vanilla and mix until well blended. Add 1/2 cup of reserved pineapple juice, flour, baking powder and salt and mix to blend well. Divide the cake batter between the six muffin wells covering the pineapple slices. Bake in a 350 degree oven for 35-40 minutes. Remove the muffin tin from the oven and allow to cool for 5 minutes; after five minutes invert the tin onto a platter.