Pineapple Upside-Down Cake - cooking recipe

Ingredients

1/2 c. shortening
1 c. sugar
3 eggs
2 c. Gold Medal \"kitchen-tested\" flour
3 tsp. baking powder
1/2 tsp. salt
2/3 c. milk
1 tsp. vanilla
butter for pan
1 c. medium brown sugar
8 slices pineapple
8 maraschino cherries

Preparation

Cream shortening and sugar together.
Add well beaten eggs. Sift flour once before measuring.
Sift together flour, baking powder and salt and add alternately with the milk.
Add the vanilla and mix well.
Grease a round pudding pan or skillet generously with butter and line with brown sugar.
Place in the pan slices of well-drained pineapple with maraschino cherry in center of each and walnut meats surrounding pineapple slices, if desired.
Pour cake batter over the mixture in the pan and bake. When cake is done, turn pan upside down.
Do not remove pan for a minute so as to allow butterscotch mixture to run down over cake instead of clinging to pan.