3 (8 1/4 oz.) cans sliced pineapple in heavy syrup
1/4 c. butter
3/4 c. light brown sugar
1/2 c. pecan halves
1 c. unsifted all purpose flour
3/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
1/2 c. milk
1 egg
1 c. heavy cream, chilled or 1 pt. vanilla ice cream

Preheat oven to 350 degrees. Drain pineapple slices, reserving 2 tablespoons of the syrup. In a very heavy or iron, 10 inch skillet with heat resistant handles, melt butter over medium heat. Add brown sugar, stirring until sugar is melted. Remove from heat. Arrange 8 pineapple slices on sugar mixture, overlapping slices slightly around edge of pan. Put one slice in center. Fill centers with pecan halves. Halve 3 remaining pineapple slices. Arrange around inside edge of skillet. Put pecans in center of pineapple slices.

Into medium bowl, sift flour with sugar, baking powder, and salt. Add shortening and milk. With electric mixer at high speed, beat 2 minutes or until mixture is smooth. add egg, and reserved 2 tablespoons pineapple syrup; beat 2 minutes longer. Gently pour cake batter over pineapple in skillet, spreading evenly, being careful not to disarrange pineapple.

On rack in center of oven, bake 40-45 minutes or until golden in color and surface of cake springs back when pressed with fingertip. Let skillet stand on wire rack 5 minutes to cool just slightly. With rotary beater, beat cream until stiff. With spatula, loosen cake from edge of skillet and turn upside down, shake gently; lift off skillet. Serve cake warm with whipped cream or ice cream.

NOTE: The pineapple upside-down cake was traditionally baked in an iron skillet. If your skillet does not have an iron or heat-proof handle, wrap handle in foil before place in the oven. Serves 8.