3 tbsp. unsalted butter
1/2 c. brown sugar
4 pineapple whole rings, 1 ring chopped
4 dried apricots, whole
2 tbsp. dried apricots, chopped
1 c. flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1/3 c. shortening
1/2 c. sugar
1 egg
1 tsp. vanilla
1/3 c. water or pineapple juice

Butter 9-inch round pan. Combine butter and brown sugar. Press evenly onto bottom of pan. Place 1 ring of pineapple in center. Cut other rings in half and arrange around center ring. Fill holes of rings with apricots.

Sift flour, baking powder and salt together. Cream butter and sugar. Beat in egg and vanilla. Add flour mixture and 1/3 cup water or pineapple juice. Beat together well. Stir in chopped fruits. Pour batter into prepared pan. Bake at 350 degrees for 40 minutes. Let cool 5 minutes. Turn cake out. Serve warm with whipped cream.