1/4 cup butter
1/3 cup brown sugar (packed)
1 can (81/4-oz.) pineapple slices
4 maraschino or candied cherries, cut in half
1 1/4 cups unsifted all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup soft shortening
1 egg
Liquid from pineapple plus milk to total 1/2 cup
1 teaspoon vanilla extract
Method
In 8 inches round dish place butter. Microwave at high 3/4 to 1 minute to melt. Sprinkle the sugar over the butter. Drain the pineapple on paper towels and place on the plate. Decorate with cherries.
In a small bowl, place the flour, sugar, baking powder, salt, butter, egg, liquid and vanilla. Beat 3 minutes or the lowest speed of the blender, scraping the cup constantly for 1/2 minute. Carefully separate the dough over the fruit on the plate.
Microwave at high temperature for 9 to 12 minutes, turntable 1/2 turn after 5 minutes. Some batters may fall on the edges of the plate, but they will not spill. When finished, the toothpick stuck in the cake comes out clean. Invert the cake on the plate, let the plate rest on the cake for a few minutes. Serves hot or warm Makes 1 (8 inches) of round cake.
