Pineapple Upside Down Cake

Basic recipe from an old cookbook. Cooks like a charm every time.

• Ready In: 1 hr 15 mins
• Serves: 18-22

Ingredients

• 1 (15 ounce) can pineapple
• 6  tablespoons butter or 6  tablespoons margarine
• 1  cup brown sugar
• 16  halved maraschino cherries (optional)
• 2⁄3 cup shortening
• 1  cup granulated sugar
• 2  eggs
• 2  teaspoons vanilla
• 2  cups all-purpose flour
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt

Directions

1. Drain the pineapples reserving juice.
2. Melt the butter in a 10x13-inch cake pan or microwave and then pour into the pan.
3. Add the brown sugar and 2 tbsp of juice to the bottom of the pan and stir with the butter. Add water if necessary to the remaining juice to make 1 cup, and set aside.
4. Arrange pineapple in the bottom of the pan.
5. Place cherry halves in the center of the pineapple.
6. Mix together the remaining ingredients including the juice, in a mixing bowl, and then pour over the pineapples.
7. Bake at 350°F for 50-60 minutes. Let cool 10 minutes then invert.