Mimi'S Pineapple Upside-Down Cake

• 1/3 cup butter
• 1/2 cup brown sugar
• 1 (20 ounce) can sliced pineapple, drained
• 1 1/2 cups cake flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup soft shortening
• 2/3 cup milk
• 1 teaspoon vanilla
• 1/2 teaspoon lemon extract (she called it flavor)
• 1 egg

1. Heat oven to 350 deg. Melt butter in heavy 10" skillet. Sprinkle brown sugar evenly over butter. Arrange pineapple in attractive pattern on the butter-sugar coating. Decorate with pecan halves and cherries, if desired.
2. Measure flour by dip-level-pour method or by sifting. Stir flour, sugar, baking powder, salt in mixer bowl. Add shortening, milk, flavorings. Beat 2 minute medium speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add egg. Beat 2 more minutes, scraping bowl frequently. Pour batter over fruit. Bake 40 to 50 minute Immediately turn upside down on serving plate. Leave pan over cake a few minutes. Serve warm with whipped cream.
3. My variation: I use 1 tsp lemon extract, and add the zest of one lemon to the batter.
4. Also, I like to use muffin cups instead of the fry pan, and divide the butter, brown sugar, crushed pineapple (not sliced), cherries and pecans among the cups.

butter, brown sugar, pineapple, cake flour, sugar, baking powder, salt, soft shortening, milk, vanilla, lemon, egg

Taken from www.food.com/recipe/mimis-pineapple-upside-down-cake-266577 (may not work)