3 T. butter
2/3 cup brown sugar
1 ½ cups (#2 can) sliced pineapple,
drained maraschino cherries
walnut or pecan halves
Melt butter in 8-inch square pan; sprinkle brown. Arrange pineapple slices over sugar mixture. Decorate with maraschino cherries and walnut or pecan halves. Set aside while you make the cake batter.
Cake:
1/3 cup shortening
½ cup sugar
1 egg
1 teaspoon vanilla
1 ¼ cups sifted all-purpose flour
¼ teaspoon salt
1 ½ teaspoon baking power
½ cup pineapple syrup
Cream shortening and sugar until fluffy. Add egg and vanilla; beat well. Add alternately small amounts of dry ingredients and pineapple syrup. Beat smooth after each addition. Spread cake batter over pineapple in pan. Bake at 350 degrees 50 to 60 minutes. Let stand 5 to 10 minutes; then turn out on plate.
Contributor: Donna Dawson Kessler
