Preheat oven to 350 F. Measure flour and set aside. Melt 2 tablespoons butter in a 9" round cake pan. Stkr in brown sugar and 1 tablespoon pineapple juice. Put pineapple slices and arrange in pan with cherry halves in each hole. Add remaining pineapple juice and enough water to make 2/3 cup. Set aside. Beat butter with sujgar and vanilla until well blended. Add egg and beat for 1 more minute. Add flour and pineapple liquid alternately, beating after each addition. Spread batter in pan. Bake 30 to 40 minutes. Cool 5 minutes and turn out into serving plate. Makes 8 servings.