1/4 c. butter
1/2 c. brown sugar, packed
1 can (8 1/2 oz.) sliced pineapple, drained7 maraschino cherries
6 pecan halves (optional)

CAKE BATTER:

1 1/4 c. all-purpose flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/3 c. shortening
1 egg
1 tsp. vanilla

Heat oven to 350 degrees. Melt butter over low heat in round layer pan, 9x1 1/2 inches. Sprinkle brown sugar evenly over butter. Place pineapple slice in center of pan. Cut remaining slices in half; arrange halves cut sides out around pineapple ring in pan. Place cherries in pineapple slices; arrange pecans around center ring.

PREPARE CAKE BATTER: Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed. Pour evenly over pineapple and cherry mixture in pan.

Bake 35 to 45 minutes or until wooden pick inserted in center comes out clean. Invert onto plate. Leave pan over cake a few minutes. Serve warm and, if desired, with whipped cream.

8 servings.