1/4 c. butter
1/2 c. packed brown sugar
1 can (8 1/4 oz.) sliced pineapples (drained)
7 maraschino cherries
6 pecan halves

Heat oven to 350 degrees. Heat butter in round layer pan 9 x 1 1/2 inches in oven until melted. Sprinkle brown sugar over butter. Place 1 pineapple slice in center of pan. Cut remaining slices into halves. Arrange halves cut side out around pineapple in center of pan. Place cherries in center. Arrange pecans around center slices. Prepare cake batter.

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

Beat all ingredients in large mixing bowl on low speed, scraping bowl constantly for 30 seconds. Beat on high speed scraping bowl occasionally for 3 minutes. Pour over fruit in pan. Bake until wooden pick inserted in center comes out clean (about 45 minutes). Put on heated plate. Let pan remain a few minutes. Slice warm and if desired cover with whipped cream.