Preheat oven to 175 C. Grease and flour a round baking pan. Prepare the topping by melting butter in a pan and add brown sugar. As the sugar melts and foams, cook on medium flame for a mt and pour into the baking pan. Over this sugar layer, place pineapple slices and in the center of each pineapple piece place a glazed cherry. Keep aside.
Sieve maida, baking pwd and salt in a bowl.
In another bowl, cream butter and sugar. Use a hand blender to make a smooth creamy mixture. Add the beaten egg and combine well. Add vanilla essence and combine.
Fold in the maida mixture little by little alternating with milk. Do not over beat, just fold the dry till there is not trace of any flour.
Pour batter over the fruit layer. Bake in preheated oven for 45 mts or till a toothpick inserted into the cake comes out clean. Place on a wire rack to cool, slice and serve at room temperature