Pineapple Upside-Down Cake

From the Betty Crocker New Picture Cookbook given to me in 1967. I have cut down on the sugar from the original 1 cup and use canola or vegetable oil now instead of the shortening. For parties, multiply measurements by 1.5 (except use 2 eggs) and bake in a 9 x 13 inch pan.

• Ready In: 1 hr
• Serves: 9
• Yields: 1 9" cake

Ingredients

• 1⁄3 cup butter, melted
• 1⁄2 cup brown sugar (packed)
• 1 (20 ounce) can  sliced pineapple, drained (9 slices needed)
• 9  candied cherries (or maraschino cherries, drained)
• 1⁄3 cup walnut halves (or pecans)
• 1  egg
• 2⁄3 cup sugar
• 1⁄3 cup canola oil
• 2⁄3 cup milk
• 1  teaspoon vanilla
• 1⁄2 teaspoon  lemon flavoring (optional)
• 1 1⁄3 cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt

Directions

1. Melt butter in a 9 inch square pan or heavy 10 inch skillet.
2. Sprinkle brown sugar evenly over butter.
3. Arrange pineapple slices, cherries, and nuts in an attractive pattern on the brown sugar layer. Set aside.
4. Measure liquid ingredients into a bowl and beat for 1 minute.
5. Add dry ingredients, beat until blended smooth.
6. Pour batter gently over fruit, so as not to disturb your attractive pattern.
7. Bake at 350 degrees for 40-50 minutes.
8. Immediately turn upside down on serving plate. Leave pan over cake for a few minutes before lifting it off.