1 c. sugar
3 tbsp. cornstarch
1 3/4 c. crushed pineapple (reserve juice)
2 tbsp. melted butter
1/2 c. maraschino cherries
1 2/3 c. all purpose flour
1/2 tsp. salt
2/1/4 tsp. baking powder
1/2 c. shortening
2 eggs (beaten)
1/2 tsp. vanilla
1/2 c. milk

Mix 1/2 cup sugar with cornstarch. Add 1/2 cup pineapple juice and cook over direct heat in heavy 10-inch skillet, stir constantly until sauce boils and becomes clear. Add pineapple and butter. Drain cherries thoroughly and arrange in pattern in pineapple mixture. Sift flour, measure and resift 3 times with salt and baking powder.

Cream 1/3 cup shortening until soft. Add remaining 2/3 cup sugar and eggs. Beat till smooth and fluffy. Stir in vanilla. Add flour mixture and milk alternately starting and ending with flour. Beat well after each addition. Pour batter over pineapple in skillet.

Bake 350°F for 35 to 40 minutes or until cake center is springy. Cool on cake rack 10 minutes then turn onto plate.