Skillet Pineapple Upside Down Cake

Topping

6 tablespoons butter

2/3 cup brown sugar

1 can (20 Oz.) pineapple slices, drained

Maraschino cherries

In a 10-inch cast-iron skillet, melt butter; sprinkle with brown sugar. Arrange pineapple slices and cherries over butter-sugar layer.

Batter

1/3 cup shortening

½ cup granulated sugar

1 egg, unbeaten

1 teaspoon vanilla extract

1 ¼ cups flour

¼ teaspoon salt

1 ½ teaspoons baking powder

½ cup pineapple juice

Preheat oven to 350 degrees F.

Gradually add sugar to shortening; cream until fluffy. Add egg and vanilla extract; beat well. Alternately add sifted dry ingredients with pineapple juice; spread batter on topping. Bake for 40 minutes. Let cool; put serving plate on top of skillet and turn cake over onto skillet.