3 cans (12 slices) pineapple in heavy syrup
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. 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 vanilla ice cream)

Preheat oven to 350 degrees. Drain pineapple reserve 2 teaspoons syrup. In very heavy or iron skillet. Melt butter over medium heat. Add brown sugar. Stir until sugar is melted. Remove from heat. Arrange slices of pineapple on sugar mixture. Put 1 slice in center.

Combine flour, sugar, baking powder and salt. Add shortening and milk. Beat with mixer for 2 minutes or until mixture is smooth. Add eggs and 2 tablespoons pineapple syrup, beat 2 more minutes. Pour cake batter over pineapple in skillet. Spread evenly place in oven for 40-45 minutes. Cool for 5 minutes and turn up-side down. Serve cake warm with whipped cream or ice cream.