Recipe: Hawaiian Pineapple Upside-Down Cake

HAWAIIAN PINEAPPLE UPSIDE-DOWN CAKE
Makes 8 to 10 servings

1 (1 lb. 4 oz.) can pineapple slices
1/4 cup butter
3/4 cup firmly packed light brown sugar
1 maraschino cherry
10 walnut halves
1 1/4 cups sifted all-purpose flour
1 3/4 tsp. baking soda
1/2 tsp. salt
1/4 cup shortening
1 cup granulated sugar
1 egg
1/2 cup plus 1 tsp. milk
1 1/4 tsp. vanilla
1/4 tsp. lemon extract
3/4 tsp. grated orange peel
3/4 tsp. grated lemon peel
1/2 cup shredded coconut

Drain pineapple well. In a 9-inch round skillet or upside-down cake pan 2-inches deep, melt butter. Mix in brown sugar. Arrange pineapple slices in single layer close together in brown sugar-butter mixture. Cut remaining slices in halves and stand around sides of pan. Place a cherry and a walnut half in center of each slice. Keep warm while mixing cake. Sift flour, baking powder and salt together. Cream shortening and slowly beat in sugar, beating until light and fluffy. Beat in egg. Add flour mixture alternately with milk, mixing well. Stir in flavorings and peels. Fold in coconut. Spread over pineapple in prepared pan. Bake at 350 degrees for 55 to 65 minutes or until pick inserted in center of cake comes out clean. Remove from oven and let cake stand in pan 10 to 15 minutes, then loosen edges carefully and invert onto serving plate. Allow pan to rest over cake a minute so syrup will drain.