Pineapple upside down cake

1/2 cup butter
2 cups packed brown sugar
1 15 1/2 ounce can pineapple chunks
maraschino cherries, drained
yellow cake batter…(see recipe below)
whipped cream

2 1/4 cups cake flour
1 1/2 cups sugar
3/4 cup shortening
3/4 cup milk
3 eggs
2 1/2 tsps double acting baking powder
1 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract

Before making cake batter, prepare topping. Preheat oven to 375. In 13x9 baking pan, place butter. place pan in oven until butter melts. sprinkle brown sugar over butter.

Meanwhile, drain pineapple chunks, use pinapples to form “flower shapes” in sugar mixture. Place a cherry in the center of each “flower”.

Now prepare cake.

Oven is already heated to 375.
In large bowl, measure all ingredients. with mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to medium and beat for 5 minutes. occasionally scrape bowl

Now CAREFULLY pour batter into your prepared topping pan and over the flour designs you just made. Bake 35 to 40 minutes or until toothpick comes out clean.

Cool pan on a wire rack 10 minutes. Then loosen cake from sides of pan. Place platter on top of pan and invert both. Lift pan off carefully once flipped. Serve with whipped cream or even vanilla ice cream.