Cookbook:Pineapple Upside-Down Cake I

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• ¼ stick (4 tbsp) butter
• ⅔ cup brown sugar
• 1 can pineapple slices
• 1 can crushed pineapple
• 1 ⅓ cups all-purpose flour
• 1 cup white granulated sugar
• ¾ cup milk
• 1 egg
• ⅓ cup shortening
• ½ teaspoon salt
• 1 ½ teaspoons baking powder

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  Melt the butter in the cake pan
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  Sprinkle the brown sugar over the butter
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  Top with the drained pineapple slices.
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  Fill in gaps with crushed drained pineapple.
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  Mix the flour, sugar, milk, egg, shortening, salt, and baking powder in a bowl.
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  Blend together.
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  Stop blending when the batter is lemony-white.
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  Pour the batter on top of pineapple/brown sugar in the pan. Put into oven at 350°F, and bake for 40–50 minutes. A toothpick inserted into the center should come out clean.
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  Remove pan from oven. Immediately unmold cake by covering with a plate and flipping it over. Let cool before serving.