Pineapple Up-side-down Cake
by Jes Mostek
serves: 10
  Rich and delicious yellow cake with a glazed pineapple "topping."
  1/4 c.   butter or margarine
  2/3 c.   packed brown sugar
  1 (14 oz.) can   pineapple slices
  1/2 jar   marachino cherries
  1 1/3 c.   all purpose flour
  1 c.   granulated sugar
  1/3 c.   shortening
  1 1/2 tsp.   baking powder
  1/2 tsp.   salt
  3/4 c.   milk
  1   egg
    sweetened whipped cream, optional
  1. Heat oven to 350F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
2. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
High Altitude (3500-6500 ft): Increase flour to 1 1/2 cups and baking powder to 1 teaspoon. Bake 50 to 55 minutes.

Serve warm with optional whipped cream