Hawaiian Pineapple Upside-Down Cake Deluxe

• 1/4 c. butter
• 3/4 c. packed light brown sugar
• 1 (1 lb. 4 oz.) can pineapple slices, drained or 10 slices (about 1/2-inch thick) fresh pineapple
• 10 maraschino cherries
• 10 walnut halves
• 1 1/4 c. sifted all-purpose flour
• 1 3/4 tsp. baking powder
• 1/2 c. shredded coconut
• 1/4 c. shortening
• 1/2 tsp. salt
• 1 c. sugar
• 1 egg
• 1/2 c. plus 1 tsp. milk
• 1 1/4 tsp. vanilla
• 3/4 tsp. grated orange peel
• 1/4 tsp. lemon extract
• 3/4 tsp. grated lemon peel

1. Heat oven to 350u0b0.
2. In a 9-inch or upside-down cake pan, 2-inches deep, melt butter.
3. Mix in brown sugar.
4. Arrange pineapple slices close together in mixture in a single layer.
5. Cut remaining slices in half and stand around sides of pan.
6. Place a cherry and walnut half in center of each slice.
7. Keep warm while mixing cake. Sift together flour, baking powder and salt.
8. Beat shortening and sugar until light and fluffy.
9. Beat in egg.
10. Add flour mixture alternately with milk, mixing well.
11. Stir in flavorings and peels.
12. Fold in coconut.
13. Spread over pineapple in prepared pan.
14. Bake 55 to 60 minutes or until pick inserted in center of cake comes out clean.
15. Remove from oven and let cake stand in pan for 10 to 15 minutes.
16. Loosen edges carefully and invert onto serving plate.
17. Allow pan to rest over cake one minute so syrup will drain.
18. Makes 8 to 10 servings.

butter, brown sugar, pineapple, maraschino cherries, walnut, flour, baking powder, shredded coconut, shortening, salt, sugar, egg, milk, vanilla, lemon extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1020268 (may not work)