| 1/4 | cup butter or margarine |
| 2/3 | cup packed brown sugar |
| 9 | slices pineapple in juice (from 14-oz can), drained |
| 9 | maraschino cherries without stems, if desired |
| 1 1/3 | cups Gold Medal® all-purpose flour |
| 1 | cup granulated sugar |
| 1/3 | cup shortening |
| 1 1/2 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 3/4 | cup milk |
| 1 | egg |
| 1. | Heat oven to 350°F. 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. |
| Increase flour to 1 1/2 cups and baking powder to 1 teaspoon. Bake 50 to 55 minutes. |
|
| A dollop of whipped cream is a welcome addition to this classic cake. |
Nutrition Information:
390 ( 125); 14g ( 6g, ncg); 40mg; 270mg; 62g ( 1g, ncg); 4g 6%; 4%; 10%; 8% 1 1/2 ; 1 ; 1 1/2 ; 0 ; 2 1/2 4