Pineapple Upside Down Cake

I have a confession to make. I'd never tried this particular cake before... well, until one night, I just decided to make a cake for my sister-in-law's birthday. Oh boy, it was good. The pictures don't do it justice. My camera sucks. It just didn't focus very well. But it's okay. I can't afford a nice camera. Someday I will. Maybe around Christmas?? I'm counting on it. :) But until then, you will just have to bear with me. But this pineapple upside down cake was so moist! It literally melted in our mouths. Everyone loved it. The caramel soaked into the pineapples... it's fantastic!

Pineapple Upside Down Cake
Adapted from Betty Crocker

Ingredients:

1/4 cup butter or margarine
2/3 cup packed brown sugar
9 slices pineapple in juice (from 14 oz can), drained
9 maraschino cherries without stems (optional)
1 1/3 cup all purpose flour
1 cup sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Directions:

	Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
	In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
	Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
High Altitude (3500-6500 ft): Increase flour to 1 1/2 cups and baking powder to 1 teaspoon. Bake 50 to 55 minutes.

Serve it with whipped cream, if desired.