Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      ounces        Pineapple Slices In Syrup
     1/4   cup          Butter
     2/3   cup          Brown Sugar, Firmly Packed
                        Maraschino Cherries
   1       cup          Unbleached Flour, Unsifted
     3/4   cup          Granulated Sugar
   1 1/2   Teaspoon     Baking Powder
     1/2   Teaspoon     Salt
     1/2   cup          Milk
     1/4   cup          Vegetable Oil (Or Solid Vegetable Shortening)
   1       large        Egg
     1/4   Teaspoon     Grated Lemon Rind
   1       Teaspoon     Lemon Juice
   1       Teaspoon     Vanilla Extract

Preparation:

This one may be a little strange to you, but is a classic in its own right. The difference between this one and the one you usually find in the cookbook, is that this one uses a skillet for a baking pan. 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.