Topping:

6 tbsp. butter
2/3 cup brown sugar
1 (20 oz.) can crushed pineapple, drained (reserve syrup)

Melt butter in 8-inch square pan. Sprinkle with 2/3 cup brown sugar. Arrange pineapple, drained, over mixture.

Cake:

1/3 c. shortening
1/2 c. sugar
1 egg, unbeaten
1 tsp. vanilla
1 1/4 c. sifted flour
1/4 tsp. salt
1 1/2 tsp. baking powder
1/2 c. syrup drained from pineapple

Gradually add sugar to shortening, creaming until fluffy. Add egg and vanilla, beat well. Add alternately small amounts of sifted dry ingredients and pineapple syrup. Beat smooth after each addition. Spread batter over pineapple in pan. Bake in moderate oven (350°F) for 50 to 60 minutes. Let stand 5 minutes then turn out on plate.