Pineapple Upside-down Cake

If you don't like Pineapple Upside-down cake, you will now. :)  My husband's family made this last week and I said I wanted a taste, since I felt like I would disliked it because of the last time I tried it. My husband's dad then quickly claimed my piece if I didn't like it. I thought I wouldn't disappoint him, however, I was pleasantly wrong.  I gobbled the whole piece and didn't share, haha.

1/4	cup butter or margarine
2/3	cup packed brown sugar
9	slices pineapple in juice (from 14-oz can), drained
9	maraschino cherries without stems, if desired
1 1/3	cups Gold Medal® all-purpose flour
1	cup granulated sugar
1/3	cup shortening
1 1/2	teaspoons baking powder
1/2	teaspoon salt
3/4	cup milk
1	egg

• Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
• In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.