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1/3 c. butter
1/2 c. brown sugar, packed
1 (8 1/4 oz.) can pineapple
4 maraschino cherries, cut in
1 1/4 c. unsifted all-purpose
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/3 c. shortening, soft
1 egg
liquid from pineapple + milk
to total 1/2 c.
1 tsp. vanilla extract

In 8-inch round dish, place butter. Microwave at High
for 3/4 to 1 minute, to melt. Sprinkle brown sugar over
butter. Drain pineapple (save liquid) on paper towels and
arrange in dish. Decorate with cherries.
In small mixer bowl, place flour, sugar, baking powder,
salt, shortening, egg, liquid and vanilla; beat for 3 minutes
on lowest mixer speed, scraping bowl constantly for first 1/2
minute. Carefully spread batter over fruit in dish. Microwave
on High for 9 to 12 minutes, rotating dish 1/2 turn after
5 minutes. Some batter may run onto edge of dish, but will not
spill. When done, toothpick stuck in cake comes out clean.
Invert cake onto plate; let dish stand over cake a few minutes.
Serve hot or warm. Can put whipped cream on top.

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