TOPPING:

1/4 c. butter
1/2 c. brown sugar packed
No. 2 can crushed pineapple
Maraschino cherries

Melt butter in 8 inch square pan or 10 inch round skillet. Add sugar. Cook over medium heat until bubbly. Remove from heat. Arrange pineapples and maraschino cherries on sugar mixtures.

BATTER:

1 1/3 c. Robin Hood all purpose flour
3/4 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
2/3 c. milk
1 tsp. vanilla
1/2 tsp. almond extract
2 eggs

Spoon flour into dry measuring cup. Level off and pour measured flour into mixing bowl. Add sugar, baking powder and salt to flour. Stir well to blend.

Add shortening, milk, vanilla, and almond extract. Beat 2 minutes with electric mixer (medium speed) or by hand, 150 strokes per minute. Add eggs. Beat 2 minutes more. Spread evenly over prepared topping.

Bake at 375 degrees for 45 to 50 minutes. Invert pan onto serving plate. Let stand 5 minutes before removing pan. Serve warm or cold with whipped cream.

If you use presifted Robin Hood self rising flour omit baking powder and salt.