Pineapple Upside-Down Cake

Topping:

1/4 cup butter or margarine

2/3 cup firmly packed brown sugar

1 (1-pound, 4 ounce) can sliced pineapple
Maraschino Cherries

1/4 to 1/2 cup chopped nuts
Preheat oven to 350 degrees F. In a 10-inch cast-iron frying pan or a 9x2-inch cake pan over low heat, melt butter or margarine. Stir in brown sugar until blended. Remove from heat. Drain pineapple, reserving 2 tablespoons syrup. Arrange pineapple slices onto top of sugar mixture. Place a maraschino cherry in center of each slice. Sprinkle with chopped nuts.

Cake:

1 cup all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt 1 egg, room temperature

1/2 cup milk 1/4 cup vegetable shortening

1/4 teaspoon grated lemon zest

1 teaspoon fresh lemon juice

1 teaspoon pure vanilla extract
In a large bowl, combine flour, sugar, baking powder, and salt. Add egg, milk, and vegetable

shortening;

beat 2 minutes. Add reserved pineapple syrup, lemon zest, lemon juice, and vanilla extract; beat 2 minutes. Pour over pineapple slices in frying pan, spreading evenly.
Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen; cover with a cake plate and invert. Serve warm.
Makes 8 servings.