Pineapple Upsidedown Cake

Topping:
1/4 C butter
1/2 C brown sugar
8 canned pineapple spears
8 canned apricot halves
9 maraschino cherry halves
8 pecan halves

Batter:
1 1/4 C flour
1 1/2 tsp baking powder
1/4 tsp salt
1/3 C shortening
2/3 C sugar
1 egg
1 tsp vanilla
1/2 C orange juice

1. Topping: Melt butter in a small skillet over low direct heat. Add Brn sugar and stir until well blended and bubbly. Pour into bottom of cake dish.

2. Arrange pineapple spears, apricot halves, cherry halves and walnuts into "sunburst" pattern. Chill in fridge while preparing batter.

3. Batter: Sift together flour, baking powder and salt.
4. Cream shortening and sugar until light and fluffy. Add egg and vanilla and beat until smooth
5. At low speed, beat in flour mix alternately with orange juice, beginning and ending with flour mix. beat only until smooth
6. Spread batter over topping. Bake at 325ºF for 40 minutes

Remove from oven, let stand 5 minutes then invert and serve.