1 cn Pineapple Slices In Syrup

           (1 pound 4 ozs)
    1/4 c  Butter

    2/3 c  Brown Sugar, Firmly Packed

           Maraschino Cherries
      1 c  Unbleached Flour, Unsifted

    3/4 c  Granulated Sugar

  1 1/2 ts Baking Powder

    1/2 ts Salt

    1/2 c  Milk

    1/4 c  Vegetable Oil (Or Solid

           Vegetable Shortening)
      1 lg Egg

    1/4 ts Grated Lemon Rind

      1 ts Lemon Juice

      1 ts Vanilla Extract

  Drain the pineapple, reserving 2 Tbls of the juice.  Melt the butter
  in a heavy 10-inch ovenproof skillet.  Stir in the brown sugar and
  reserved pineapple syrup, blending well.  Remove from the heat.
  Arrange the pineapple slices in the sugar mixture in a balanced
  arrangement. Place a maraschino cherry in the center of each
  pineapple slice.
  Combine the flour, sugars, baking powder, and salt in a large bowl.
  Add the milk and oil then beat, with an electric mixer set on high
  speed, for 2 minutes.  Add the egg, lemon rind, lemon juice and
  vanilla extract and beat for an additional 2 minutes.  Carefully pour
  the batter over the pineapple in the skillet, spreading evenly. Bake
  in a preheated oven for 25 minutes or until the cake tests done.
  Remove from the oven and cool on a wire rack for 5 minutes. Place a
  serving plate upside down on the top of the skillet and invert the
  skillet and plate. Serve this cake warm.
  VARIATION: For Peach Upside-Down Cake, use a can of peach halves instead of
  the pineapple slices and proceed as above.