Pineapple Upside Down Cake

Topping
6 tablespoons butter
2/3 cup brown sugar
2 cups crushed pineapple, drained
Maraschino cherries

In a 10-inch cast-iron skillet, melt butter; sprinkle with brown sugar. Arrange pineapple and cherries over butter-sugar layer.

Batter
1/3 cup shortening
1/2 cup granulated sugar
1 egg, unbeaten
1 teaspoon vanilla extract
1 1/4 cups flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup pineapple juice

Preheat oven to 350 degrees F.

Gradually add sugar to shortening; cream until fluffy. Add egg and vanilla extract; beat well. Alternately add sifted dry ingredients with pineapple juice; spread batter on topping. Bake for 40 minutes.

Alternate cooking method from Rosemary P.
I have been doing this one for years now. The only thing different is that I put a cover on the pan, turn the heat down low and cook it right on the stove top. Great in the summer when you want a quick cake without the heat.

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