1/2 cup packed brown sugar
1/4 cup fat free caramel topping
6 canned pineapple sliced
6 maraschino cherries
2 eggs, well beaten
1 cup sugar
1 cup flour
1 heaping tsp. baking powder
1/3 cup saved pineapple juice

Preheat oven to 325 degrees.  Coat a 9" round cake pan with cooking spray.

Spread brown sugar evenly over bottom of pan and drizzle evenly with caramel topping.  Top with pineapple slices and cherries.  Beat eggs and sugar.  Sift together flour and baking powder and add to sugar mixture. Stir in juice and combine well.  Pour batter over pineapple slices.  Bake
about 35 minutes until golden brown.  Cool slightly.  Invert onto cake plate.