PINEAPPLE UPSIDE-DOWN CAKE

3 T butter                                       20 oz can pineapple rings

8 maraschino cherries              2/3 c brown sugar

1/3 c shortening                          1/2 c white sugar

1 egg                                                  1 t vanilla

1 1/4 c cake flour                        1 1/2 baking powder

1/2 t salt                                          1/2 c reserved pineapple juice

Preheat oven to 350 degrees.  Drain pineapple and reserve 1/2 c of juice.  Melt butter in a 9 inch round pan.  Sprinkle with brown sugar.  Arrange pineapple rings and cherries on top of brown sugar. 

Cream together shortening and white sugar until light and fluffy.  Add egg and vanilla; beat well.  Sift together flour, baking powder, and salt.  Add alternately with reserved pineapple juice, beating after each addition.

Spread batter in pan over pineapple.  Bake for 45-50 minutes.  Let stand 5 minutes in pan, then invert onto plate.  Serve warm.