Mix dry ingredients, fork and fluff marjorine into dry ingredients until a mix beyond cutting for pie dough

In a large glass or container break three eggs and hand whip to bubbly.

Add buttermilk, milk, vanilla, and pineapple juice hand whip

Pour all the wet over the dry ingredients. Fork until blended and hand whip until well beaten

In cake pan 8"x 8" lay whole slices of pineapple tightly together adding halves of slices to fill pan. Add marchino 🍒 cherries to the center of each pineapple slice and one each to the halves.

Sprinkle brown sugar all over the pineapple slices until covered well, add a small pat of margarine to the top of each section and ladle the batter over the pineapple brown sugar until completely covered.

Bake 350° 45 minutes, trim, allow to rest ten to twenty minutes. On slice of clean foil using the same cookie sheet quickly and carefully turn the cake upside down. Some people prefer to place the plate on the cake and hold it pressed and turn it over, but it fails sometimes for sticking.