1/2 c. shortening
1 c. sugar
3 eggs
2 c. cake flour, sifted
3 tsp. baking powder
1/2 tsp. salt
2/3 c. milk
1 tsp. vanilla
Butter for the pan
1 c. of brown sugar
8 slices canned pineapple
8 maraschino cherries
1 c. pecans

Cream shortening and sugar together, add well beaten eggs. Sift together flour, baking powder, salt and add alternately with milk. Add vanilla and mix well.

Grease a round pan or a 10 inch skillet and line with butter and brown sugar. Place in the well drained pineapples and cherries, then add pecans. Pour cake batter over the mixture in the pan.

Bake cake at 350 degrees for 50 to 60 minutes. When cake is done, turn pan down, but do not remove from a minute or so as to allow the butterscotch mixture to run down over the cake.