Pineapple Upside Down Cake

This recipe from Gramma Moore is one of my childhood favorites. I don't use maraschino cherries much anymore, but I can't leave them out here. Be sure to let all the sauce drain out of the pan, so you can mop it up with the cake.

• 2 tablespoons butter, melted
• 1/2 cup brown sugar
• 5 slices canned pineapple
• 1/2 cup shortening
• 1 cup hot water
• 1 1/4 cup sifted flour
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 3/4 teaspoon salt
• 1/2 cup sugar
• 1/2 cup molasses
• 1 egg unbeaten
• 1/2 teaspoon soda
• 1 teaspoon baking powder

Combine butter and brown sugar in an 8-inch square pan. Arrange pineapples and cherries on top.

Blend shortening and sugar, creaming until light and fluffy. Beat in molasses. Stir in egg; add water. Sift together remaining ingredients. Add all at once, beating until smooth. Pour batter over pineapple.

Bake in a moderate oven (350°F) 40 minutes.

Turn the pan upside down on a plate. Leave the pan over the cake 1 minute or more to allow syrup to drain onto cake.