Instructions: Preheat oven to 350F.

Coat bottom of a 9-inch round cake pan with melted margarine. Sprinkle brown
sugar and rosemary over margarine. Arrange pineapple slices in a a single layer over brown sugar-rosemary mixture; set aside.

Combine flour, baking powder, and salt in a bowl; stir well. Set aside.

Beat 1/4 cup margarine and granulated sugar at medium speed of mixer until well
blended. Add vanilla and egg; beat well. Add flour mixture to creamed mixture
alternately with milk, beginning and ending with flour mixture; beat well after
each addition. Pour batter over pineapple slices. Bake at 350F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack.

Loosen cake from sides of pan, using a narrow metal spatula. Invert onto a cake plate; cut into wedges.

Garnish with rosemary sprigs if desired. Serve warm.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.