Pineapple Upside Down Cake (Janet Tite)

By LADONMANK

Ingredients

• 2 Eggs
• 3/4 cup Sugar
• 1/2 cup shortening
• 20 oz. can of Pineapple RINGS ( reserve juice )
• 1 tsp. Vanilla
• 1 3/4 cup Flour
• 2 1/2 tsp. Baking Powder
• 1/2 tsp. Salt
• 1/3 cup melted Butter
• 3/4 cup Brown Sugar
• Maraschino Cherries
• Pecan halves

Preparation

Step 1

1.Batter: Beat until thick and lemon colour,2 eggs, gradually beating in 2/3 cup sugar and shortening. Beat in all at once, 6 Tbsp. reserved juice for the Pineapple Rings, 1 tsp. Vanilla.
2.Sift together: Flour, .Baking Powder,and Salt. Mix into the wet ingredients until uniform, scraping bowl sides. Add 1/2 cup reserved pineapple juice.
3.In a 10" Cast Iron Skillet, Melt 1/3 butter, sprinkle with 3/4 cup Brown Sugar evenly over butter in the pan. remove from burner, and arrange the Pineapple Rings around edges of pan and one in the center. ( I think about 7-8 rings total ). In the center of each ring place a Maraschino Cherry and also in between each ring. Depending on how much you like marachino Cherries! :) Repeat with Pecan halves where ever you see fit to place them, remebering to put them upside down with the curved part of the nut down.
4.Once your are pleased with your fruit arrangement, carefully pour cake batter on top ( trying not to disrupt the fruit ) and bake in 350 degree oven for 45 mins til top is golden. Let cool for about 5-10 mins and then flip the cake over onto desired plate.