Pineapple Upside-Down Cake

• 1/3 c. butter
• 1 (1 lb. 4 oz.) can sliced pineapple, well drained
• 1 1/3 c. sifted Gold Medal flour
• 2 tsp. baking powder
• 1/3 c. soft shortening
• 1 tsp. vanilla
• 1 egg
• 1 c. sugar
• 1/2 tsp. salt
• 2/3 c. milk
• 1/2 tsp. lemon flavoring (if desired)
• 1/2 c. packed brown sugar

1. Heat oven to 350u0b0.
2. Melt butter in heavy 10-inch skillet or 9 x 9 x 1 3/4-inch square pan.
3. Sprinkle brown sugar evenly over butter.
4. Arrange pineapple on top of brown sugar and butter. Decorate with pecan halves and cherries, if desired.
5. Sift flour, baking powder and salt into mixer bowl.
6. Add shortening, milk and flavorings.
7. Beat for 2 minutes at medium speed or 300 vigorous strokes by hand.
8. Scrape sides and bottom of bowl constantly.
9. Add egg; beat 2 minutes more.
10. Pour batter over fruit.
11. Bake for 40 to 50 minutes, or until cake tests done.
12. Immediately turn upside down onto serving plate.
13. Leave pan over cake a few minutes.
14. Brown sugar mixture will run down sides of cake.
15. Serve warm with whipped cream.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=692912 (may not work)