Pineapple Upside-Down Cake - cooking recipe

Ingredients

1 (8 oz.) can pineapple rings
2 Tbsp. unsalted butter
1/2 c. dark brown sugar, packed
7 maraschino cherries, cut in half (one half for each pineapple ring)
1/2 c. vegetable shortening
3/4 c. sugar
1 egg
1 3/4 c. all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 tsp. vanilla

Preparation

Preheat oven to 350\u00b0.
Drain pineapple, reserving the liquid. Melt the butter in a deep 9-inch oven-proof skillet.
Stir in the brown sugar and 1 tablespoon of the reserved pineapple rings in the pan, filling all centers with cherry halves.
Set aside.
Beat shortening, sugar and egg together until well-blended, about 3 to 4 minutes.
Combine the flour, baking powder and salt.
Measure the remaining pineapple juice and add water if necessary to make 2/3 cup.
Add the dry mixture and pineapple juice with vanilla to the shortening mixture alternately and beat.
Pour over pineapple rings and place in oven.
Bake for 45 minutes or until done in middle.
Cool 5 minutes and invert cake onto plate.
Serve with ice cream or whipped cream.