Heat oven to 350 deg. Melt butter in heavy 10" skillet. Sprinkle brown sugar evenly over butter. Arrange pineapple in attractive pattern on the butter-sugar coating. Decorate with pecan halves and cherries, if desired.
Measure flour by dip-level-pour method or by sifting. Stir flour, sugar, baking powder, salt in mixer bowl. Add shortening, milk, flavorings. Beat 2 minute medium speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add egg. Beat 2 more minutes, scraping bowl frequently. Pour batter over fruit. Bake 40 to 50 minute Immediately turn upside down on serving plate. Leave pan over cake a few minutes. Serve warm with whipped cream.
My variation: I use 1 tsp lemon extract, and add the zest of one lemon to the batter.
Also, I like to use muffin cups instead of the fry pan, and divide the butter, brown sugar, crushed pineapple (not sliced), cherries and pecans among the cups.