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Pineapple Upside-Down Cake II

3 Cans (8.25 oz. / 234 g each) Sliced Pineapple in own juice (12 slices)
1/4 Cup / 60 ml Butter or Margarine
1/3 Cup / 80 ml Light Brown Sugar
9 Maraschino Cherries
1 Cup / 250 ml All-Purpose Flour
3/4 Cup / 180 ml Sugar
1-1/2 teas. / 7.5 ml Watkins Baking Powder
1/4 teas. / 1.2 ml Salt
1/4 teas. / 1.2 ml Watkins Nutmeg
1/4 Cup / 60 ml Vegetable Shortening
1/2 Cup / 125 Watkins Vanilla, Original Double-Strength
1 Egg
Sweetened Whipped Cream

Drain pineapple, reserving 2 Tbsp. / 30 ml of the juice. In very heavy ovenproof 10-inch / 25-cm skillet, melt butter over medium heat. Add brown sugar, stirring until sugar is melted; remove from heat. Arrange 8 pineapple slices over sugar mixture, overlapping slightly. Place one slice in center; fill centers with cherries. Halve the remaining slices and arrange around edge of skillet. In large mixing bowl, combine flour, sugar, baking powder, salt, and nutmeg. Add shortening and milk; beat with electric mixer on high 2 minutes. Add Watkins Vanilla, egg, and reserved pineapple juice; beat 2 minutes longer. Pour over pineapple, spreading carefully. Bake at 350°F / 180°C for 40 to 45 minutes or until cake tests done. Let stand on wire rack 5 minutes. Loosen edges of cake. Cover with serving platter and invert; remove pan. Serve warm with whipped cream. Makes 8 servings.

Nutritional Information Per Serving:
Calories 350, Protein 3g, Carbohydrates 55g, Sodium 200mg, Fat 14g, Saturated Fat 6g, Cholesterol 44mg, Dietary Fiber 1g

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