Pineapple Up-Side-Down Cake

This is one of my favorite cakes....






I usually make this in a cast iron skillet, but it can be made in a normal cake pan too.***

1/3 c butter
1/2 c brown sugar
1 can sliced or crushed pineapple, well-drained.
marachino cherries (optional)
1/3 c shortening
1 c sugar
1 egg
1 1/2 tsp vanilla
2/3 c milk
1 1/3 c flour
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 350 degrees.
In a cast iron skillet (8 or 9 inch) melt butter, add brown sugar. Stir and cook until sugar is mostly dissolved. Remove from heat.
Arrange pineapple and cherries on the bottom of skillet, covering whole bottom.
In a mixing bowl, cream shortening, sugar, and egg. Mix in vanilla and milk.
Add dry ingredients, mix until smooth.
Carefully spread batter over pineapple in skillet.
Bake 40-50 minutes or until cake tests done with a toothpick.

Immediately turn over onto a plate or platter. Let skillet sit on top of plate for a few minutes, then remove.
Serve warm.

***If you don't have an iron skillet, melt the butter and brown sugar in a small sauce pan, and then spread in the bottom of a round cake pan. Continue as above.

Enjoy!