Pineapple Upside Down Cake

Preheat oven to 350ºF. Drain the pineapple, reserving ½ cup of the juice.

For the topping:
Melt the butter and pour it into a 9½” cake pan (you may want to spray this first with cooking spray; I didn’t and my cake came out fine). Sprinkle in brown sugar and stir to combine. Arrange the pineapple slices, putting a cherry into the middle of each ring and a pecan half at the edge between each slice. Set aside.

For the cake:
Cream the shortening and sugar. Add the egg and vanilla and beat well until smooth and creamy.

Whisk the dry ingredients together. Add the flour mixture to the egg mixture alternately with the pineapple juice and beat well after each addition, scraping down the sides. Spread over the pineapple.

Bake for 40-45 minutes until golden and a cake tester comes out clean. Let cool 5 minutes. Run a knife around the edge of the cake and invert onto a cake platter.

Serve warm with whipped cream or ice cream, if desired, or let cool completely.

Recipe adapted from Better Homes and Gardens Dessert Cookbook.