Pineapple Upside Down Cake - Gina Dale

For a 12 inch skillet
1/2 cup Butter
3/4 cup Brown Sugar
1 1/2 cans (20 oz. each) sliced Pineapple, drained
Maraschino Cherries, halved
2 1/4 cups Flour
1 1/2 cup Sugar
3 teaspoons Baking Powder
3/4 teaspoon Salt
1/2 cup Butter Flavored Shortening
1 1/2 teaspoons Vanilla
1 cup Milk
2 Eggs

For a 10 inch skillet
1/3 cup Butter
1/2 cup Brown Sugar
1 (20 oz.) can sliced Pineapple, drained
Maraschino Cherries, halved
1 1/2 cups Flour
1 cup Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/3 cup Butter Flavored Shortening
1 teaspoon Vanilla
2/3 cup Milk
1 Egg

Melt butter in skillet. Sprinkle brown sugar evenly over butter. Arrange pineapple slices in sugar. Decorate with Cherries.

In a mixing bowl, combine flour, sugar, baking powder, and salt. Add shortening, vanilla and milk; beat for 2 minutes at medium speed. Add egg(s) and beat 2 more minutes.

Pour batter over fruit.

Bake at 350 for ~45 minutes for a 12 inch skillet. ~35 minutes for a 10 inch skillet

Remove cake when toothpick inserted comes out clean.

Using a pizza pan with a lip and an oven mitt on both hands place pizza pan on top of skillet you baked cake in, lip side down. Flip skillet upside down quickly so that cake is now on pizza pan. You want the lip of pan right side up to catch any juices that try to escape. Remove skillet and let cake cool on wire rack in pizza pan.

Cover cake after it has cooled so that it does not dry out.