• 1 can pineapple slices (8-10), drained
• 1 cup brown sugar
• 3 Tbsp butter

Batter:

• 3 Tbsp butter or shortening
• 1 cup sugar
• 3 eggs
• 1 1/2 cups flour
• 1/2 tsp salt
• 1 1/4 tsp baking powder
• 1/2 cup milk
• Maraschino cherries

1. Preheat oven to 350°.
2. Melt butter in a 9 X 13" baking pan. Add brown sugar and stir until well-blended.
3. Arrange the pineapple slices in an attractive pattern. Place a cherry in center of each pineapple slice.
4. Batter: Cream shortening and sugar together. Add eggs and beat until light.
5. Sift together flour, salt, and baking powder. Add alternately with milk to the sugar mixture. Beat thoroughly after each addition.
6. Pour batter over pineapple and bake at 350° for 45-50 minutes.
7. Invert pan on a wire rack or metal tray and remove from the cake.

Variation: Pecans may be added to the butter mixture before adding the batter.

(Deni)