1/4 c. butter
2/3 c. packed brown sugar
1 (about 6 oz.) can sliced pineapple, drained
Maraschino cherries, if you like
1 1/3 c. Gold Medal all-purpose flour
1 c. granulated sugar
1/3 c. shortening
3/4 c. milk
1 1/2 tsp. baking powder
1/2 tsp. salt
1 egg

Heat the oven to 350 degrees. Heat butter in a 10-inch ovenproof skillet or square 9x9x2 inch pan in the oven until melted. Sprinkle brown sugar over the butter, arrange pineapple slices on top. Place a cherry in the center of each pineapple slice.

Beat remaining ingredients in a large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour over fruit in skillet; spread evenly. Bake until a wooden pick inserted in the center comes out clean, skillet 45 to 50 minutes, square 55 to 60 minutes.

Immediately turn the skillet upside down on heatproof plate. Let the skillet remaining over the cake a few minutes. Serve warm and, if you like, with sweetened whipped cream. Makes 9 servings.