1 (1 lb. 4 oz.) can sliced pineapple
1/4 c. butter
2/3 c. brown sugar, firmly packed
Maraschino cherries
1 c. flour
3/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/4 c. shortening, softened
1 egg, beaten
1 tsp. lemon juice
1 tsp. vanilla
1/4 tsp. grated lemon peel

Drain pineapple, reserving 2 tablespoons syrup. Melt butter in 10- inch cast iron skillet. Stir in brown sugar until blended. Remove from heat. Arrange pineapple slices in the sugar mixture. Place cherry in each of slices.

Combine flour, sugar, baking powder, and salt. Add milk and shortening; beat 2 minutes. Add egg, reserved syrup, lemon juice, vanilla and lemon peel; beat 2 minutes.

Pour over pineapple in skillet, spreading evenly. Bake at 350 degrees for 40 minutes. Cool on wire rack for 5 minutes. Invert onto plate. Serve warm. Makes 8 servings.