1 can (1 lb. 4 oz.) sliced pineapple in juice
1/2 stick butter
1/2 c. light brown sugar
10 maraschino cherries
1 1/3 c. all-purpose flour
2/3 c. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/3 c. shortening
3/4 c. milk
1 lg. egg
Whipped cream

Drain pineapple - reserve 2 tablespoons juice. In heavy 10 inch ovenproof skillet over low heat, melt butter, brown sugar and stir with wooden spoon until melted. Remove from heat. Arrange drained pineapple on sugar mixture in skillet. Fill centers with cherries. Preheat oven to 350 degrees.

Mix flour with sugar, baking powder and salt. Beat 2 minutes and add eggs and pineapple juice. Pour batter over pineapples. Bake 40-45 minutes. Cool 5 minutes.