Pineapple Upside-down Cake
- 1 8 1/2 ounce can sliced pineapple
- 3 tablespons butter
- 1/2 cup brown sugar
- 4 maraschino cherries, halved
- 1/2 cup shortening
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup sifted all-purpose flour
- 1 1/4 teasponns baking powder
- 1/4 teaspoon salt
Drain pineapple reserving syrup. Halve pineapple slices. Melt butter in 8x8x2 inch pan. Add brown sugar and 1 tablespoon of the reserved pineapple syrup. Add water to remaining syrup to make 1/2 cup. Arrange pineapple in bottom of pan. Place cherry half in center of each slice.
Cream together shortening and sugar till light. Add egg and vanilla; beat till fluffy. Sift together dry ingredients; add alternately with the 1/2 cup reserved pineapple syrup, beating after each addition. Spread over pineapple. Bake at 350 for 40 to 45 mins. Cool 5 mins; invert on plate. Serve warm.