Pineapple Upside-Down Cake

2 tbl. butter

1/2 cup brown sugar

1 can of pineapple slices in own juice (there will be leftovers)

4 maraschino cherries

1/3 cup pecan halves

1/3 cup shortening

1 - 1/4 cups sifted flour

1/2 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1/2 cup juice from pineapple

1/2 tsp. grated lemon peel

1 egg

Melt butter in an 8" x 8" square pan. Add 1/2 cup brown sugar. Halve 4 pineapple slices; place them in the sugar mixture. Halve 4 cherries, place one piece in the center of each pineapple slice. Sprinkle with pecan halves. 

Stir shortening to soften. Sift flour, 1/2 cup sugar, baking powder, and salt. Add the pineapple juice, lemon peel, and egg. Mix until all flour is dampened, then beat vigorously for 2 minutes. Pour batter over pineapple. 

Bake at 350˚ for 30 to 35 minutes or until done. Let stand for 10 minutes, then invert on plate and serve when cool.