3 tbsp. butter
3/4 c. brown sugar, firmly packed
1 (1 lb. 4 oz.) can crushed pineapple
12 Maraschino cherries, cut in half

Melt butter in a 9 x 13 x 2 inch pan. Sprinkle with 3/4 cup firmly packed brown sugar. Drain well the crushed pineapple and spread over brown sugar. Cut in 1/2 and drain 12 Maraschino cherries and place round side down: 4 rows down and 6 across.

3 c. flour, sifted
2 c. sugar
3 3/4 tsp. baking powder (double acting)
1 tsp. salt
3/4 c. shortening, soft
1 c. milk
1 1/2 tsp. vanilla

Beat on low speed 2 minutes, scraping bowl while beating. Stop mixer and add 3 eggs, one at a time, 1/3 cup more if milk. Beat 2 more minutes. Then pour batter over pan prepared with butter and brown sugar and pineapple. Bake at 350 degrees for 45 minutes or more. Top should spring back when touched. When cake is bake and you remove it from oven, gently loosen sides from pan with butter knife. Then quickly place the bottom of rectangular Tupperware cake saver over cake and pan and carefully invert. Slowly remove the pan from the cake and you have a good pineapple upside down cake.