Did you know that pineapple upside-down cake dates back hundreds of years when people would use cast-iron skillets to prepare food over an open flame? Luckily, you don't need an open flame today to create this mouthwatering dessert. This recipe takes 1 hour and 10 minutes and serves nine people.

Ingredients

• 1/4 cup butter
• 2/3 cup packed brown sugar
• 9 slices of pineapple in juice from a 20-ounce can, drained
• 9 maraschino cherries without stems, if desired
• 1 1/3 cups all-purpose flour
• 1 cup granulated sugar
• 1/3 cup shortening
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1 egg

Instructions

Heat the oven to 350 degrees Fahrenheit. In a 9-inch square pan, melt the butter in the oven. Sprinkle brown sugar evenly over the butter. Place the pineapple slices over the brown sugar. If desired, place a cherry in the center of each pineapple slice.

In a medium bowl, use an electric mixer to combine the remaining ingredients. Set the mixer on low speed for 30 seconds, scraping the bowl constantly. Beat on high for 3 minutes, scraping the bowl occasionally. Pour the batter over the pineapple and cherries.

Bake in the oven for 50 to 55 minutes. Insert a toothpick in the middle, and when it comes out clean, the dessert is done. Immediately place a heatproof serving plate upside down over the pan. Turn the plate and pan over. Leave the pan over the cake for a few minutes so that the brown sugar mixture can drizzle over the cake. Remove the pan. Serve the dish warm. Store the leftover cake loosely covered.

Source: Bettycrocker.com