1/4 c. butter
2/3 c. packed brown sugar
1 can sliced pineapple, drained
Maraschino cherries
1 1/3 c. flour
1 c. sugar
1/3 c. shortening
3/4 c. milk
1 1/2 tsp. baking powder
1/2 tsp. salt
1 egg

Heat oven to 350 degrees. Heat butter in a 10 inch ovenproof skillet or square pan. When butter is melted, sprinkle brown sugar over it. Arrange pineapple slices on top. Place a cherry in center of each pineapple slice. Beat remaining ingredients in a large bowl on low speed 30 seconds, scraping bowl constantly.

Beat on high speed 3 minutes, scraping bowl occasionally. Pour over fruit in skillet; spread evenly. Bake until a wooden pick inserted in center comes out clean, skillet 45 to 50 minutes, square pan 55 to 60 minutes. Immediately turn the skillet upside down on a heatproof plate. Let the skillet remain over the cake a few minutes. Serve warm.