3 (8 1/4 oz.) cans sliced pineapple
1/4 c. butter
2/3 c. light brown sugar, packed
1/3 c. pecan halves
1 c. unsifted flour
3/4 c. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
1/2 c. milk
1 egg
1 c. heavy cream, chilled or 1 pt. vanilla ice cream

1. Preheat oven to 350 degrees. Drain pineapple slices, reserving 2 tablespoons of syrup. In a very heavy or iron, 10 inch skillet with heat-resistant handle, melt butter over medium heat. Add brown sugar, stirring until sugar is melted. Remove from heat.

2. Arrange 8 pineapple slices on sugar mixture, overlapping slices slightly around edge of pan. Put one slice in center. Fill centers with pecan halves. Halve three remaining pineapple slices. Arrange around inside edge of skillet. Put pecans in centers.

3. Into medium bowl, sift flour with granulated sugar, baking powder and salt. Add shortening and milk. With electric mixer at high speed, beat 2 minutes, or until mixture is smooth. Add egg and reserved 2 tablespoons pineapple syrup; beat 2 minutes longer.

4. Gently pour cake batter over pineapple in skillet, spreading evenly, being careful not to disarrange pineapple. On rack in center of oven, bake 40 to 45 minutes, or until golden in color and surface of cake springs back when it's gently pressed with fingertip.