Upside-down Cake - Debi W.

1. Drain, reserving syrup - 1 can (8 1/2 oz.) sliced pineapple, apricot, or other fruit

2. Melt in a 8 x 8 x 2" pan - 3 T. butter or margarine

3. Add - 1/2 cup brown sugar and 1 T. reserved pineapple syrup

4. Arrange pineapple in bottom of pan

For Cake:

1. Cream together until light - 1/3 cup shortening and 1/2 cup granulated sugar

2. Add - 1 egg and 1 t. vanilla

3. Sift together - 1 cup flour, 1  1/4 t. baking powder, 1/4 t. salt

4. Add flour alternating with - 1/2 cup reserved pineapple syrup (water may be added to make the 1/2 cup)

Beat well.  Spread cake batter over pineapple slices.  Bake at 350 degrees for 40-45 minutes.  Cool 5 minutes; invert on plate.  Serve warm.