3 (8 1/2 oz.) cans sliced pineapple in syrup (12 slices)
1/4 c. butter
2/3 c. light brown sugar, packed
1/3 c. pecan halves or maraschino cherries
1 c. unsifted all purpose flour
3/4 c. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
1/2 c. milk
1 egg
1 c. heavy cream

Preheat oven to 350 degrees. Drain pineapple slices, reserving 2 tablespoons of the syrup. In a heavy 10" skillet with heat resistant handle, melt butter over medium heat. Add brown sugar, stirring until sugar is melted. Remove from heat.

Arrange 8 slices pineapple on sugar mixture overlapping slices slightly around edge of pan. Put one slice in the center. Fill centers with pecan halves or with a maraschino cherry. Halve three remaining pineapple slices. Arrange around inside edge of skillet.

In medium bowl, sift flour with granulated sugar, baking powder and salt. Add shortening and milk. With electric mixer at high speed, beat two minutes or until mixture is smooth. Add egg and reserved 2 tablespoons pineapple syrup; beat 2 minutes longer.

Gently pour cake batter over pineapple in skillet, spreading evenly, being careful not to disarrange pineapple. Bake 35 to 40 minutes or until golden in color and cake springs back when gently pressed.

Let skillet stand on wire rack 5 minutes to cool just slightly. With rotary beater beat cream until stiff. With spatula, loosen cake from edge of skillet. Place serving platter over the cake, and turn upside down. Serve cake warm with whipped cream. Serves 8.