Bursting with pineapple flavour, this retro dessert is an amazing end to a meal. Using canned pineapple rings makes for less prep, and evenly sliced pineapple throughout the cake.
In an 9-inch round cake pan, melt the butter in the oven. Sprinkle the brown sugar over the butter. Arrange the pineapple on the brown sugar. Place a cherry in the centre of each pineapple slice.
Add shortening and sugar to a large bowl. Beat with a mixer on medium until combined (about 2 to 3 minutes). Add egg, vanilla extract and milk and beat until combined.
In another bowl, stir together flour, baking powder and salt. Add gradually to wet mixture, beating in between each addition.
Pour mixture on top of the pineapple slices.
Bake for 55 minutes or until a toothpick inserted in the middle comes out clean.
Immediately place heatproof plate upside down on the pan and then turn it over quickly. Leave it sit for a few minutes and then remove the pan. Cool for about 15 minutes and serve warm.