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Ingredients

1/4 cup butter or margarine

1/2 cup packed brown sugar (Less than called for in original recipe

9 slices pineapple in juice (from 14-oz can), drained

1 1/3 cups flour

1/2 cup granulated sugar (half of what is called for in original recipe)

1/3 cup shortening

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1 egg

Directions

•  Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar.
•  In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
•  Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.