My Moms Pineapple Upside Down Cake Recipe

Directions:

1. Preheat oven to 325 degrees F.
2. Melt butter in 8 baking dish. Sprinkle with brown sugar. Drain pineapple, reserving juice. Arrange pineapple slices over sugar. Garnish with cherries and/or nuts. Set aside.
3. Cream together shortening and sugar. Beat in egg and vanilla.
4. Combine flour, baking powder, and salt.
5. To pineapple juice, add enough water to equal 1/2 c., if necessary.
6. Add dry ingredients and pineapple juice alternately to creamed mixture. Spread batter over pineapple.
7. Bake for 55 min. or until toothpick inserted in center comes out clean. Remove from oven and let cool 5 min., then turn out onto large serving plate.
8. For regular pans, increase oven temp 25 degrees and bake 5 - 10 min. less.
9. * Mom would make this with her home-canned peaches more often than the pineapple version. She simply used the peach slices for the pineapple and the peach juice instead of the pineapple. She omitted the cherries and walnuts. That was our favorite version, but both are great.