Pineapple Upside-Down Cake

• 1/3 c. butter
• 1/2 c. brown sugar, firmly packed
• 1 (1 lb. 4 oz.) can sliced pineapple, drained
• 1 1/2 c. cake flour or 1 1/3 c. plain flour
• 1 c. sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/3 c. soft shortening
• 2/3 c. sweet milk
• 1 tsp. vanilla
• 1 large egg

1. Heat oven to 350u0b0.
2. Melt butter in heavy 10-inch skillet or square pan (9 x 9 x 1 3/4-inch).
3. Sprinkle brown sugar over butter evenly.
4. Arrange pineapple on butter-sugar coating.
5. Decorate with pecan halves and maraschino cherries, if desired.
6. Measure flour by dip-level-pour method or by sifting.
7. Stir all dry ingredients together.
8. Add shortening, milk, egg and flavoring; beat for 2 minutes on medium speed.
9. Scrape sides of bowl constantly.
10. Beat another 2 minutes.
11. Pour batter over fruit.
12. Bake for 40 to 50 minutes.
13. Turn immediately onto serving plate.
14. Leave pan over cake for a few minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=164333 (may not work)