Topping:     Melt butter in a 9 inch round cake pan. Drain pineapple, reserving  ½ cup of the juice.   Arrange pineapple slices in pan and put a cherry inside each slice.

Cover with brown sugar.

Cake: Cream together shortening and granulated sugar: add egg and vanilla: beat until fluffy. Sift together the dry ingredients: add alternately  with reserved juice, beating after each addition. Spread over pineapple. Bake at 350* for 40-55 minutes. Let stand 5 minutes and invert on a plate. Serve warm.