Pineapple Upside-Down Cake

—Polly Craighead, Auxiliary President 1983–1985

• 1/3 cup shortening
• 1/8 tsp. salt
• 1/2 cup sugar
• 1 egg, unbeaten
• 1 1/4 cups sifted flour
• 1 1/2 tsp. baking powder
• 1/2 cup canned pineapple
• 1/2 cup brown sugar
• 5 slices pineapple

Combine shortening and salt; add sugar gradually and cream till light and fluffy. Add egg and beat thoroughly. Sift flour and baking powder 3 times. Add small amounts of flour alternately with pineapple juice, beating after each addition until smooth. Sprinkle brown sugar on bottom of deep 8″ x 8″ pan greased with shortening. Arrange pineapple slices on sugar and pour batter over all. Bake in 350º oven 50 to 60 minutes. Serve upside down with whipped cream. Serves 8 to 10.