3 (8 1/4 oz.) cans sliced pineapple in heavy syrup (12 slices)
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
1/2 tsp. salt
1/4 c. shortening
1/2 c. milk
1 egg
1 1/2 tsp. baking powder
1 c. heavy cream, chilled or 1 pt. vanilla ice cream

Preheat oven to 350 degrees. Drain pineapple slices, reserving 2 tablespoons of syrup. In baking dish melt butter over medium heat. Add brown sugar, stirring until sugar melts. Remove from heat.

Arrange pineapple slices on sugar mix. Fill center of slices with pecan halves or maraschino cherries. In medium bowl, sift flour with sugar, baking powder and salt. Add shortening and milk and mix with electric mixer at high speed for 2 minutes or until mixture is smooth. Add egg and reserved syrup; beat 2 minutes longer.

Gently pour batter over pineapple, spreading evenly and being careful not to disarrange pineapple. Bake 40 to 45 minutes or until golden in color and surface springs back. Let pan cool on wire rack for 5 minutes. Serve with cream which has been beaten until stiff or ice cream.