Pineapple upside-down cake

Butter, melted	2 tablespoons
Sugar, brown, packed	1/3 cup
Water	1 tablespoon
Pineapple slices, drained, halved	8 ounces
Cherries, maraschino, halved	4
Flour, all-purpose	1 1/3 cups
Sugar	2/3 cup
Baking powder	2 teaspoons
Milk	2/3 cup
Butter, softened	¼ cup
Egg	1
Vanilla extract	1 teaspoon

1. Preheat oven to 350°F, and position a rack in the center.
2. Coat bottom of 9x1 ½-inch pan with butter.
3. Stir in brown sugar and 1 tablespoon water.
4. Arrange pineapple and cherries in the pan.
5. In a large bowl, combine flour, sugar, and baking powder.
6. Add milk, butter, egg, and vanilla.
7. Beat with an electric mixer on low speed until combined; beat on medium for 1 minute.
8. Spoon batter over pineapple and cherries.
9. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool on a wire rack for 5 minutes; loosen sides; invert onto a plate.

Notes: Do not bake in a silicon pan! The sugar does not caramelize properly. The mother of my friend Detra was kind enough to offer the following:

‎"All I do is use about a half stick butter, throw in some dark brown sugar and bring it to a boil. Remove; put my pineapple rings down, then my cherries, and pecans. Mix the cake and pour it over. Very easy!"

Recipe from Better Homes and Gardens New Cookbook.