Preheat oven to 350?. Coat bottom of a 9-inch round cake pan with melted
oleo. Sprinkle brown sugar and rosemary over marge. Arrange
pineapple slices in a a single layer over brown sugar-rosemary assortment; set
away. Combine flour, baking pulverize, and salt in a bowlful; stir swell. Set
by. Rhythm 1/4 cup margarine and granulated sugar at medium speed of mixer
until well blended. Add vanilla and egg; beat good. Add flour mixture to
creamed mixture alternately with milk, beginning and ending with flour
assortment; beat well after each gain. Pour batter over pineapple slices.
Bake at 350? for 35 minutes or until a wooden pick inserted in center comes
out strip. Cool in pan 5 minutes on a wire wrack. 4. Loosen cake from sides
of pan, using a narrow metal spatula. Invert onto a cake shell; cut into
wedges. Garnish with rosemary sprigs if desired. Serve tender.