Baking dishes for cakes: Use small oven-proof bowls 4 1/2 to 4 3/4 inch in diameter. I use Pfatlzgraf Yorktowne Stoneware small serving bowls.

CAKE INGREDIENTS: (Makes 10 Little Cakes)
2/3 c. shortening
1 c. sugar
2 eggs
2 tsp. vanilla
2 1/2 c. sifted cake flour
3 tsp. baking powder
1 tsp. salt
1 c. drained pineapple juice

INGREDIENTS FOR TOPPING:

1 tbsp. melted butter for each cake
2 tbsp. brown sugar for each cake
Pineapple rings (a lg. can contains 10 rings)
Maraschino cherries cut in half
Chopped walnuts

Instructions:

In each bowl, place the following: 1 tablespoon butter, 2 tablespoons (1/8 cup) lightly packed brown sugar (mix with butter), 1 pineapple ring, 1/2 Maraschino cherry (cut side up in middle of pineapple ring), sprinkle chopped nuts around outer edge and in center of pineapple ring, and 1/3 cup cake batter (bowl should be approximately 2/3 full).

Bake at 350 degrees for 20 minutes or until tested done with toothpick. Cool five minutes. If you cool too long, they won't come out of the bowl well.

Turn upside down on squares of plastic wrap. You may have to use a knife to replace some of the nuts that stick to the bottom of the bowl.

When completely cool, wrap plastic wrap around each cake. These are great for picnics and bake sales.