1 1/3 c. Gold Medal flour
1 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/3 c. shortening
2/3 c. milk
1 tsp. vanilla

Beat 2 minutes. Add 1 egg. Beat 2 minutes more. Melt 1/3 cup butter in heavy 10 inch skillet or 9 inch square pan. Sprinkle 1/2 cup brown sugar (packed) evenly over butter. Arrange drained (No. 2 can) crushed pineapple. Make cake batter and pour over fruit.

Bake at 350°F until toothpick inserted in center of cake comes out clean. Loosen edges of cake with a butter knife. Immediately turn upside down on serving dish. Leave pan over cake to sit for few minutes before removing. Brown sugar mixture will run down over cake.