Macadamia Upside-down Cake

Description
I just remembered! The cake was absolutely marvelous — as we thought it might be :) There's not a crumb left!
 * Contributed by Catsrecipes Y-Group
 * Makes 8 servings

Ingredients

 * ¾ cup macadamia nuts, chopped
 * 8½ oz can crushed pineapple, drained
 * 6 tbs butter
 * ⅓ cup packed dark brown sugar
 * ¼ cup dark corn syrup
 * 2 tsp water
 * 8 glace cherries
 * 1 cup flour
 * 1 tsp baking powder
 * ⅛ tsp salt
 * 2 eggs
 * ⅔ cup sugar
 * ½ cup milk
 * 1½ tsp vanilla

Directions

 * 1) Heat oven to 350 degrees.
 * 2) Grease 8 inch square baking pan.
 * 3) Combine nuts and pineapple in bowl.
 * 4) Melt butter in saucepan.
 * 5) Remove 2 tbs of the melted butter to a cup and reserve.
 * 6) Add brown sugar, corn syrup and water to butter remaining in saucepan.
 * 7) Bring to boiling, cook 30 seconds, stirring to dissolve sugar.
 * 8) Pour into baking pan.
 * 9) Scatter cherries over brown sugar mixture.
 * 10) Sprinkle nut pineapple mixture over top.
 * 11) Stir together the flour, baking powder and salt on a sheet of wax paper.
 * 12) Beat eggs in bowl until foamy.
 * 13) Add sugar, beating constantly.
 * 14) Beat in flour mixture until blended.
 * 15) Add milk, reserved melted butter and vanilla, beat until blended.
 * 16) Pour into pan.
 * 17) Bake 35 minutes or until done.
 * 18) Run a spatula around the edge of pan to loosen cake.
 * 19) Cool cake in pan for 15 minutes.
 * 20) Invert the cake and remove the pan.
 * 21) Replace any nuts and cherries that have fallen off.
 * 22) Cool cake for 10 minutes.
 * 23) Serve warm or cool completely before serving.