Pineapple Upside-down Cake

Cook Time: 45-50
Preheat Oven: 350

Ingredients:
½ cup butter or margarine
1 1/3 cup brown sugar
Nuts to preference (approx. ¾ cup)

Instructions:
Melt butter in the bottom of your pan and stir brown sugar and nuts into it. Place pineapple slices and maraschino cherries in a pretty design covering pan bottom. (Reserve pineapple juice).

Cake:
2/3 cup shortening
1 cup sugar
2 eggs
2 tsp. Vanilla
Then add:
 2 ½ cups sifted cake flour
(or 1 cup regular flour minus 2 TB + 2 TB cornstarch)
3 tsp. Baking powder
1 tsp. Salt
1 cup pineapple juice

Mix well and pour over pineapple slices in pan. Bake at 350° for 45-50 minutes. Make sure center is done. It turns quite brown. Let stand no more than 5 minutes and invert onto a plate or platter or tinfoil covered sheet. If you are in a hurry, you can use a white cake mix using pineapple juice in place of water. Makes 9 X 13 pan. (Can be halved for a 8-9 inch round pan)