1/4 c. butter
1/3 c. brown sugar
Canned pineapple slices
Maraschino cherries
1 1/4 c. flour
2/3 c. sugar
2 tsp. baking powder
3/4 c. milk
1/4 c. Crisco
1 lg. egg
1 tsp. vanilla

In 9 inch cast-iron skillet, melt butter. Add brown sugar, stir until dissolved. Remove from heat. Arrange pineapple over sugar mixture in skillet. place cherry in center of each pineapple slice and between slices.

Combine flour, sugar, and baking powder. Add milk and Crisco. Beat 2 minutes. Add egg and vanilla; beat 2 minutes longer. Spread batter over fruit in skillet.

Bake at 350 degrees for 40-45 minutes. Cool cake in pan on wire rack for 5 minutes. With knife loosen cake around edge of skillet. Invert a serving plate over cake. Holding skillet and plate turn cake upside down. Lift off skillet. Serve cake warm or cooled.