3 cans (8 1/4 oz.) sliced pineapple in heavy syrup (12 slices)
1/4 c. butter
2/3 c. light brown sugar, packed
1/3 c. pecan halves
1 c. unsifted all purpose 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

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

Arrange 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 inside edge of skillet. Put pecans in centers.

Mix in medium, sift flour with granulated sugar, baking powder and salt. Add shortening and milk. With electric mixer beat 2 minutes high speed, or until smooth. Add egg and reserved tablespoons pineapple mixture, beat 2 minutes longer.

Gently pour batter over mixture in skillet, spreading evenly, careful not to disarrange pineapple. Bake 40 to 45 minutes or until golden. Touch, springback when gently touched.

Let skillet stand on wire rack 5 minutes to cool just slightly. With rotary beater, beat cream until stiff. With small spatula, loosen from edge of skillet all around. Place serving platter over the cake, and turn upside down; shake gently, lift off skillet.

Serve warm with whipped cream or ice cream.