Pin-up Pineapple Upside-down Cake

This retro dessert doesn't get enough love. Moreover, this recipe, which doesn't call for oil, is easy on your wallet and waistline. Thus, I bequeath to you, my guilt free, pin-up girl acceptable, Pineapple Upside-down Cake.

Serves 6
Ingredients
Topping
1/4 cup softened butter
1/4 cup light soft brown sugar
7 pineapples rings (or however many is necessary to cover the bottom)
glacé cherry

Cake Batter
1/2 cup softened butter
1/2 cup sugar
2/3 cup self-raising flour (VITAL)
1/2 tsp salt
1 tsp baking powder
1 tsp vanilla extract
2 tbs grated pineapple/canned pineapple syrup or juice.
2 eggs

Directions:
Make the topping first by melting butter and sugar in a sauce pan. Add the pineapples to soften and emit juice.
Pour into a greased container 9x9 and lay the pineapples flat.
Make the cake by mixing the wet ingredients in this order preferably: (butter, sugar, vanilla, grated pineapple bits,then eggs).
Slowly incorporate the salt, baking powder and flour.
Pour the batter on top of the pineapples.
Bake at 350F/170C for 20-25 minutes or until the knife comes out clean! Flip while luke warm.