1/3 c. butter
1/2 c. firmly packed brown sugar
1 (20 oz.) can sliced pineapple (drained)
Maraschino cherries
Pecan halves
1 1/3 c. sifted all-purpose flour
1 c. sugar
2 tsp. baking powder
1/2 c. soft shortening
2/3 c. milk
1 tsp. vanilla extract
1/2 tsp. lemon flavoring
1 egg

Melt butter in a heavy 10 inch skillet. Spread brown sugar evenly over butter. Arrange pineapple slices in attractive pattern on sugar. Put cherries in center of slices and fill in spaces with pecan halves.

Combine flour, sugar, baking powder and salt in mixing bowl. Add shortening, milk and flavorings. Beat 2 minutes at medium speed. Add egg. Beat 2 more minutes. Pour batter over fruit. Bake at 350 degrees for 40 or 50 minutes or until cake tests done.