Pineapple Upside-Down Cobbler

"This recipe combines two of my favorite things: the batter of a  Fruit Cobbler and the taste of  Pineapple Upside-Down Cake!"

1/2 stick of butter, melted
1/2 cup of light brown sugar, packed
1 can of pineapple slices, drained and juice SAVED
1 jar of marashino cherries
1 cup of all-purpose flour
1 cup of granulated sugar
1 tbsp of baking powder
1 tsp of cinnamon
                                                                         1 stick of butter, melted & slightly cooled
                                                                         1 cup of milk
                                                                         3 tbsps of reserved pineapple juice
                                                                         1 tsp of vanilla extract
                                                                         pecan pieces and cherries, for garnish

     Preheat oven to 350 degrees.  In a 9x9 square pan, pour the 1/2 stick of melted butter in, then sprinkle the brown sugar evenly.  Next, drain the pineapples, SAVING the juice in a bowl.  Arrange the pineapple slices evenly in the pan.  Cover and refrigerate leftover slices.  Place a marashino cherry in the middle of each pineapple.  Be sure to remove the stem first.  Set aside.  In a large bowl, sift together the flour, granulated sugar, baking powder and cinnamon.  In a medium bowl, mix the melted butter, milk, the reserved 3 tbsps of pineapple juice and vanilla together.  Add the wet mixture to the flour and combine using a hand mixer until batter is smooth.  Slowly, pour the batter into the pan over the pineapples.  Bake for 50-60 minutes, or until an inserted toothpick comes out clean.  Remove from the oven and cool completely.  Since this is a cobbler, you do NOT invert like a normal upside-down cake.  Simply serve and garnish with pecans and cherries, if desired.  Enjoy!