Cherry Upside-Down Cake

• 1 can (14-1/2 ounces) pitted tart cherries
• 1/3 cup sugar
• 1 tablespoon butter
• 1/4 cup shortening
• 1/2 cup sugar
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup fat-free milk
• 3 tablespoons sugar
• 1 tablespoon cornstarch
• 5 to 8 drops food coloring, optional

1. Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1 cup; set aside for sauce.
2. In a small saucepan, combine the cherries, sugar and butter. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a 9-in. round baking pan coated with cooking spray.
3. For cake, in a large bowl, cream shortening and sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Spread over cherry mixture.
4. Bake at 350u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate.
5. For sauce, in a small saucepan, combine sugar and cornstarch. Gradually add reserved cherry juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Serve with warm cake.

cherries, sugar, butter, shortening, sugar, egg, flour, baking powder, salt, milk, sugar, cornstarch, coloring

Taken from www.tasteofhome.com/recipes/cherry-upside-down-cake/ (may not work)