1/4-
- Butter/ 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
- 1Heat 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.
- 2In 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.
- 3Bake 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.
