In a 9 x 13 baking dish (I used a 9 round, I can't imagine the batter covering a 9x13 pan), arrange the eight pineapple rings on the bottom (I used 7).
Put one cherry in the center of each ring.
Place the pecans around the edges of the rings.
Melt 1/4 cup butter in a small glass bowl for 30 seconds in the microwave. Stir in the brown sugar. Pour the mixture over the pineapple rings. Set dish aside.
In a medium bowl, mix the flour, sugar, salt, baking powder, milk, 1/3 cup butter, egg, and vanilla. Beat for three minutes with a mixer. Then pour the mixture over the pineapple in the baking dish. Bake at 350 degrees for 35 to 40 minutes. Let the cake cool. Cut into pieces and flip them onto serving plates, or flip the entire cake over onto a serving platter and slice.