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For The Topping:

5 Tbsp. butter
1/2 c. packed brown sugar
8 slices pineapple, drained if
using canned
14 pecan halves or as desired
8 maraschino cherries or as

For The Batter:
1 1/2 c. sifted cake flour
1 c. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/3 c. solid vegetable
2/3 c. milk
1 tsp. vanilla extract
1/2 tsp. lemon flavoring
extract (optional)
1 large or extra-large egg

Melt the butter in a heavy 10-inch ovenproof skillet.
Sprinkle the brown sugar evenly over the butter. On top of the
butter-sugar coating in the pan, arrange the pineapple slices
in a ring, with one slice in the center. Decorate with pecan
halves placed between the slices and cherries placed in the
center holes of pineapple rings. Set aside.
To prepare cake batter: Sift together flour, sugar,
baking powder and salt in a mixer bowl. Add shortening, milk,
vanilla and lemon extracts. Beat at medium speed for two
minutes. Add egg and beat for two minutes more. Pour batter
over fruit coating in prepared skillet. Bake in preheated 350 degrees
oven for 40 to 50 minutes or until a tester placed in center of
the cake comes out clean. Remove from oven. Invert a serving
plate over cake in skillet and immediately turn both upside
down, turning the cake out onto the serving plate. Leave pan
over cake for a few minutes, allowing the brown sugar topping
to run down over cake. Remove skillet and serve cake warm.
Note: Crushed pineapple may be substituted for slices
if very well drained. Sifted all-purpose flour may be substi-
tuted for cake flour. Sift and measure 1 1/2 cups minus three

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