Pineapple Upside Down Cake

*PINEAPPLE UPSIDE DOWN CAKE*
Listen for the Oohs and Aahs when you serve it. Serves 8

1/3 cup	Shortening	75 mL
3/4 cup	Sugar	175 mL
1	Egg	1
1 tsp	Vanilla	5 mL
1-3/4 cups	Flour	425 mL
3 tsp	Baking powder	15 mL
1/2 tsp	Salt	2 mL
3/4 cup	Milk	175 mL

3 tbsp	Butter	50 mL
1/2 cup	Brown sugar	125 mL
1 can	Pineapple rings	1 can
	Maraschino cherries (drained)

Preheat oven to 350°F [180°C] Cream sugar and shortening. Beat in egg and vanilla until light and fluffy. Sift flour, baking powder and salt and add alternately with milk. Set aside. Melt in an 8 inch [20 cm] square baking pan; 3 tbsp. butter [50 mL]. Sprinkle with brown sugar. Place pineapple rings over the sugar mixture. Fill centers with cherries. Pour cake batter over the pineapple. Bake for 40 to 50 minutes. Invert at once on a serving plate. Serve warm, with cream, if desired.