Pineapple Upside-Down Cake

• 2 tablespoons butter
• 1 can (20 ounces) pineapple slices, drained
• 1/2 cup brown sugar
• 1/4 cup shortening
• 1 teaspoon vanilla
• 1/2 cup granulated sugar
• 1 egg, beaten
• 1 1/2 cups cake flour
• 1/4 teaspoon salt
• 2 1/2 teaspoons baking powder
• 1/3 cup milk

Melt butter in an 8-inch square cake pan. Add brown sugar; blend with the butter. Arrange 5 or 6 pineapple slices over the bottom of the pan, cutting as needed to fit as many as possible. In a mixing bowl, cream shortening, vanilla, and granulated sugar. Add egg; beat thoroughly. Add sifted dry ingredients alternately with the milk. Pour batter over pineapple. Bake at 350° for 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.