1 cn Pineapple Slices In Syrup
(1 pound 4 ozs)
1/4 c  Butter
2/3 c  Brown Sugar, Firmly Packed
Maraschino Cherries
1 c  Unbleached Flour, Unsifted
3/4 c  Granulated Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
1/2 c  Milk
1/4 c  Vegetable Oil (Or Solid
Vegetable Shortening)
1 lg Egg
1/4 ts Grated Lemon Rind
1 ts Lemon Juice
1 ts Vanilla Extract

Drain the pineapple, reserving 2 Tbls of the juice. Melt the butter in a
heavy 10-inch ovenproof skillet. Stir in the brown sugar and reserved
pineapple syrup, blending well. Remove from the heat. Arrange the pineapple
slices in the sugar mixture in a balanced arrangement. Place a maraschino
cherry in the center of each pineapple slice. Combine the flour, sugars,
baking powder, and salt in a large bowl. Add the milk and oil then beat,
with an electric mixer set on high speed, for 2 minutes. Add the egg, lemon
rind, lemon juice and vanilla extract and beat for an additional 2 minutes.
Carefully pour the batter over the pineapple in the skillet, spreading
evenly. Bake in a preheated oven for 25 minutes or until the cake tests
done. Remove from the oven and cool on a wire rack for 5 minutes. Place a
serving plate upside down on the top of the skillet and invert the skillet
and plate. Serve this cake warm. VARIATION: For Peach Upside-Down Cake, use
a can of peach halves instead of the pineapple slices and proceed as above.