1/3 c Butter
½ c Firmly packed brown sugar
1 can Sliced pineapple – drain
8 Maraschino cherry halves
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1-1/3 c Sifted flour
1 c Sugar
2 t Baking powder
½ t Salt
1/3 c Vegetable shortening
2/3 c Milk
1 t Vanilla
½ t Lemon extract
1 t Finely grated lemon rind
1 Egg
Preheat oven to 350˚ F. Melt butter in cake pan over low heat. Turn off heat, sprinkle brown sugar evenly over butter. Arrange pineapple in pattern and fill with cherries. Set aside.
Sift flour, sugar, baking powder and salt in to a large mixing bowl. Drop in shortening and milk and beat on lowest speed just to blend. NOTE: you may want to put a towel over the bowl at this point to keep ingredients in bowl. Beat 2 minutes at medium speed, scraping bowl and beaters once or twice. Add remaining ingredients and beat 2 minutes longer, scraping bowl now and again. Pour batter evenly over fruit.
Bake 40-50 minutes until cake is golden brown and pulled from sides of pan.
Cool upright in pan for 3-4 minutes. Loosen edges of cake and invert cake on heat proof serving plate. Leave pan over cake for 1-2 minutes.
Remove pan and serve warm or cold with sweetened whipped cream.