Preheat oven to 350°F. Spray butterfly pan with vegetable pan spray.
Drain and arrange pineapple rings, pears and maraschino cherries at the bottom of the pan. In small saucepan over medium heat, melt 1/2 cup butter and brown sugar until liquid. Pour over fruit in pan.
In small bowl or over parchment paper, sift together flour, baking powder, ground ginger and salt. In large bowl, beat remaining 2/3 cup butter and granulated sugar with electric mixer until light and fluffy. Add eggs, vanilla and fresh ginger; mix well. Add flour mixture alternately with milk, beating well after each addition. Continue beating one minute. Pour into prepared pan.
Bake 50-55 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan on cooling grid. Run knife around edge of cake and invert onto serving platter. Serve warm or at room temperature.
Makes about 12 servings.