2 tbsp. butter
1/4 c. packed brown sugar
1 (8 oz.) can sliced pineapple
1 1/2 c. buttermilk baking mix (Bisquick, Jiffy, etc.)
1/2 c. sugar
1/2 c. milk or water
2 tbsp. shortening
1 tsp. vanilla
1 egg
7 maraschino cherries, walnut or pecan halves

Drain pineapple. Heat oven to 350 degrees. Heat butter in round 9 x 1 1/2 inch pan in oven until melted. Remove from oven, sprinkle pan with brown sugar.

Place 1 pineapple slice in center of pan. Cut remaining slices in half, arrange halves, cut sides out around pineapple in center of pan. Place cherries and nuts decoratively around pineapple slices.

Beat remaining ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 4 minutes. Pour over pineapple. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes. Immediately invert pan onto plate. Let pan remain on cake for a few minutes, then remove.

8 servings, 255 calories per serving.