Upside Down Cake

From Martha Moore.

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) 40 minutes.

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

Source: Grace's recipe file