1 can (1 lb. 4 oz.) sliced pineapple, packed in pineapple juice
1/4 c (1/2 stick) butter
1/2 c. lightly packed brown sugar
10 maraschino cherries
1 1/3 c. unsifted all purpose flour
2/3 c. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/3 c. shortening
3/4 c. whole milk
1 lg. egg

1. Drain pineapple, reserving 2 tablespoons juice. In a heavy ovenproof skillet, melt butter over low heat. Add brown sugar and stir with a wooden spoon until melted. Remove from heat. (10 inch skillet is required.)

2. Arrange drained pineapple slices on sugar mixture in skillet. Fill centers of pineapple with maraschino cherries. Set aside. Preheat oven to 350 degrees.

3. Into a medium bowl, sift flour with granulated sugar, baking powder and salt. Add shortening and milk. Beat 2 minutes with electric mixer at medium speed. Add egg and reserved pineapple juice, beat 2 minutes longer. Pour cake batter over pineapple in skillet. Spread batter evenly.

4. Bake 40 to 45 minutes or until cake springs back when gently pressed with your finger. Let cool on a wire rack for 5 minutes. With a small spatula, loosen cake from the edge of the skillet. Cover with the serving plate. Invert and shake gently. Lift the pan off. Makes 8 to 10 servings.