1 can (1 lb. 4 oz.) Dole sliced pineapple in syrup
1/4 c. (1 stick) butter
2/3 c. firmly packed light brown sugar
Maraschino cherries
1 c. unsifted all-purpose flour
3/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/4 c. vegetable shortening
1 egg
1/4 tsp. grated lemon rind
1 tsp. lemon juice
1 tsp. vanilla

Drain Dole sliced pineapple, reserving 2 tablespoons syrup. Melt butter in a heavy 10 inch ovenproof skillet. Stir in brown sugar and the 2 tablespoons pineapple syrup; blend thoroughly. Remove from heat. Arrange pineapple slices in sugar mixture. Place a maraschino cherry in center of each slice.

Combine flour, sugar, baking powder and salt in a large bowl. Add milk and shortening; beat at high speed with electric mixer, 2 minutes. Add egg, lemon rind, lemon juice and vanilla; beat another 2 minutes. Pour over pineapple in skillet, spreading evenly.

Bake in moderate oven (350 degrees) for 40 minutes. Cook on wire rack 5 minutes. Invert onto serving plate. Serve warm.

If skillet does not have an ovenproof handle, wrap handle with foil.