1/3 c. butter
1/2 c. firmly packed brown sugar
1 (20 oz.) can sliced pineapple, drained
Maraschino cherries
Pecan halves
1 1/3 c. all-purpose flour
1 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/3 c. shortening
2/3 c. milk
1 tsp. vanilla extract
1/2 tsp. lemon extract
1 egg

Melt butter in a heavy 10 inch skillet; spread brown sugar evenly over butter. Arrange pineapple slices on sugar. Put cherries in centers of pineapple; fill in spaces with pecan halves. Combine flour, sugar, baking powder, and salt in mixing bowl. Add shortening, milk, and flavorings. Beat 2 minutes at medium speed of electric mixer or 300 vigorous strokes by hand. Add egg; beat 2 more minutes, scraping bowl frequently.

Pour batter over fruit. Bake at 350 degrees for 40 to 50 minutes or until cake tests done. Turn upside down on cake plate.