Pineapple Upside-Down Cake (Betty Crocker)

¼ c butter

½ c brown sugar, packed

7-9 slices pineapple, drained

7-9 maraschino cherries without stems (optional)

1¼ c white flour

1 c sugar

1½ tsp baking powder

½ tsp salt

¾ c milk

1/3 c shortening

1 egg

1 tsp vanilla

Heat oven to 350°. Melt butter over low heat in a 9x1.5” round layer pan or in a 9” square pan. Sprinkle brown sugar evenly over butter. Place pineapple slice in center of pan. Arrange remaining slices around middle pineapple. Place a cherry inside each pineapple ring. Prepare cake batter. Pour evenly over fruit in pan. Bake 35-45 min or until wooden pick inserted in center comes out clean. Invert onto plate. Leave pan over cake a few min. Serve warm.