1 c. brown sugar
1/2 c. butter
1 (20 oz.) can pineapple slices, drained
9 or 10 maraschino cherries
1 c. granulated sugar
2/3 c. shortening
3 eggs
1 1/2 tsp. vanilla
2 1/2 c. sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk

In 12 inch oven going skillet, combine brown sugar and butter; cook and stir over low heat until mixture bubbles. Remove from heat; arrange pineapple slices and cherries in skillet in sugar mixture. In mixer bowl, cream together granulated sugar and shortening until light and fluffy.

Add eggs one at a time, beating well after each addition. Add vanilla. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition.

Pour batter over fruit in skillet. Bake in 350 degree oven for 40 to 45 minutes. Invert warm cake onto serving platter. Serve warm or chilled with whipped cream, if desired.