Topping:
1/3 cup butter
1 cup brown sugar
20 oz. pineapple slices, reserve juice
Maraschino cherries
1/2 cup pecan halves
Cake:
3/4 cup sugar
1/4 cup shortening
1/4 cup butter, softened
1/4 cup reserved pineapple juice
2 eggs
2 teaspoons vanilla extract
2 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
Preheat oven to 350 degrees. In large cast iron skillet, melt butter. Add brown sugar and stir until combined. Arrange pineapple slices and cherries on top of sugar mixture. Sprinkle with pecans. Set aside.
In large mixing bowl, cream together sugar, shortening, and butter. Add eggs and vanilla. In small bowl, combine flour, baking powder, and salt. Add to creamed mixture alternately with milk. Pour over pineapples. Bake for 40-45 minutes until cake tests done. Scrape sides of pan with knife, then, invert cake onto a serving plate. Serves 12-14.
