Mimi'S Pineapple Upside-Down Cake - cooking recipe

Ingredients

1/3 cup butter
1/2 cup brown sugar
1 (20 ounce) can sliced pineapple, drained
1 1/2 cups cake flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup soft shortening
2/3 cup milk
1 teaspoon vanilla
1/2 teaspoon lemon extract (she called it flavor)
1 egg

Preparation

Heat oven to 350 deg. Melt butter in heavy 10\" skillet. Sprinkle brown sugar evenly over butter. Arrange pineapple in attractive pattern on the butter-sugar coating. Decorate with pecan halves and cherries, if desired.
Measure flour by dip-level-pour method or by sifting. Stir flour, sugar, baking powder, salt in mixer bowl. Add shortening, milk, flavorings. Beat 2 minute medium speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add egg. Beat 2 more minutes, scraping bowl frequently. Pour batter over fruit. Bake 40 to 50 minute Immediately turn upside down on serving plate. Leave pan over cake a few minutes. Serve warm with whipped cream.
My variation: I use 1 tsp lemon extract, and add the zest of one lemon to the batter.
Also, I like to use muffin cups instead of the fry pan, and divide the butter, brown sugar, crushed pineapple (not sliced), cherries and pecans among the cups.