2 tbsp. butter
1/4 c. packed brown sugar
1 (8 1/4 oz.) can sliced pineapple, drained
1 1/2 c. Bisquick baking mix
1/2 c. sugar
1 egg
1/2 c. milk or water
2 tbsp. shortening
1 tsp. vanilla

Heat oven to 350 degrees. Heat butter in square 8 x 8 x 2 inch pan (or round 9 x 1 1/2 inches, in oven until melted. Sprinkle brown sugar over butter. Arrange pineapple, sliced on sugar mixture. Decorate with maraschino cherries and walnuts or pecan halves if desired.

Beat remaining ingredients in large bowl on low speed scraping bowl constantly 30 seconds. Beat on medium speed, scraping bowl occasionally 4 minutes. Pour batter over pineapple. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes. Immediately invert pan on heatproof serving plate; leave pan over cake a few minutes. Serve warm and, if desired, with sweetened whipped cream.