3/4 c. light brown sugar (packed)
1/3 c. butter
1 (No. 2) can sliced pineapple (drained)
Maraschino cherries
Pecan halves
1 c. granulated sugar
1 1/3 c. enriched flour
2 tsp. baking powder
1/2 tsp. salt
1/3 c. shortening
2/3 c. milk
1 egg
1 tsp. vanilla

Melt butter in skillet or 9 inch square pan. Sprinkle brown sugar evenly over butter. Arrange drained pineapple slices on sugar. Place cherry in center and fill in spaces with pecan halves.

Sift together granulated sugar, flour, baking powder and salt. Add shortening, egg, milk and vanilla. Beat thoroughly until creamy.

Pour batter over fruit and bake at 350 degrees about 45 minutes. Turn upside down on serving plate and let stand a minute or two so that mixture may run down over cake.