Preheat the oven to 180°C. Grease a 20cm round cake tin.
Combine the melted butter, brown sugar and mixed spice and spread over the base of the cake tin then arrange the pears or pineapple rings carefully on top. Put the cherries in the centre of the pineapple rings.
Cream the butter and sugar until light and fluffy and add the eggs one at a time, beating well after each addition.
Sift on the flour and baking powder and fold into the creamed mixture, followed the milk. Scoop the cake mixture carefully on top of the fruit and spread out evenly.
Bake for 40 minutes or until the pudding springs back when lightly touched. Turn the pudding out onto a serving plate and serve warm with cream or custard.