Pineapple Upside-Down Cake

(by Eva Caisey Thompson)

1/4 c. butter or margarine

2/3 c. packed brown sugar

20 oz. can sliced or crushed pineapple in juice, drained

optional: maraschino cherries without stems

1 1/3 c. all-purpose flour

1 c. granulated sugar

1/3 c. vegetable shortening

3/4 c. milk

1 1/2 t. baking powder

1/2 t. salt

1 large egg

Preheat oven to 350 F.

In a 10-in. ovenproof skillet or 9-in. square baking pan, melt butter in oven.

Sprinkle brown sugar over butter.

Arrange pineapple on brown sugar, cutting slices into pieces if necessary.

Place optional cherries in the center of each pineapple slice.

In large bowl of electric mixer, beat remaining ingredients on low speed for 30 seconds, scraping bowl.

Beat on high speed for 3 minutes, scraping bowl occasionally.

Pour over pineapple.

Bake skillet 45 - 50 minutes, or square pan 50 - 55 minutes, until a toothpick inserted in center comes out clean.

Immediately place heatproof plate upside down on skillet or pan.

Turn plate and skillet or pan over.

Let skillet or pan remain over cake a few minutes so brown sugar topping can drizzle over cake.

Cool 15 minutes.

Serve with ice cream.

(Read If Music Be the Food of Love, the story that accompanies this recipe.)