Pineapple Upside Down Cake (Jill's)

2 TB butter
1/3 c brown sugar
1 TB water
8oz pineapple slices, drained
maraschino cherries, drained
1-1/3 c flour
2/3 c granulated sugar
2 tsp baking powder
2/3 c milk
1/4 c butter, softened
1 egg
1 tsp vanilla

1. Melt 2 TB butter in a 9x1-1/2 inch round cake pan.  stir in brown sugar and 1 TB water.  Arrange pineapple and cherries in the pan.  Set aside.
2. Stir together flour, granulated sugar, and baking powder. 
3. Add milk, 1/4 c butter, egg, and vanilla. 
4. with an electric mixer on low until combined.  Beat on medium speed for 1 minute. 
5. Spoon batter over fruit in prepared pan.
6. Bake at 350 for 30-35 minutes. 
7. Cool on wire rack for 5 minutes. 
8. Invert onto a plate. 

Peach Upside Down Cake:  prepare as above, except use 4 ripe peaches, peeled and sliced instead of pineapple and cherries.

Pear Upside Down Cake:  prepare as above, except use 8-1/2 oz can pear slices, drained, instead of pineapple and cherries.