1/4 c. butter
2/3 c. of packed brown sugar
1 can (about 16 oz.) sliced pineapple, drained
Maraschino cherries, if you like
1 1/3 c. Gold Medal all purpose flour
1 c. granulated sugar
1/3 c. shortening
3/4 c. milk
1 1/2 tsp. baking powder
1/2 tsp. salt
1 egg

1. Heat the oven to 350 degrees. Heat butter in a 10 inch ovenproof skillet or square pan, 9 x 9 x 2 inches, in the oven until melted. 2. Sprinkle brown sugar over butter; arrange pineapple slices on top. Place a cherry in center of each pineapple slice. 3. Beat remaining ingredients in a large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour over fruit in skillet, spread evenly. 4. Bake until a wooden pick inserted in the center comes out clean, skillet 45 to 50 minutes, square cake pan: 55 to 60 minutes. 5. Immediately turn the skillet upside down on a heatproof plate. Let the skillet remain over the cake a few minutes. Serve warm and, if you like, with sweetened whip cream.