*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Lemon Juice
    1       t            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.
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