Pineapple Upside-down Cake
   Kay Depew

1/3  cup                    butter
1/2  cup                    brown sugar  (packed)
1 (1 lb. 4oz.) can      sliced pineapple, well drained
marichino cherry halves for each of the centers of the pineapple rings.
3/4  cup                    pecans, chopped

1 1/3 cups                 flour
1  cup                       sugar
2 tsp.                        baking powder
1/2 tsp.                     salt
1/3  cup                    butter (room temp)
2/3  cup                    milk
1  tsp.                       vanilla
1/2  tsp.                    lemon extract
1                              egg  (real egg only)
 

             Heat oven to 350

        Melt butter in a heavy 10" skillet (grandma's recipe) or square ( 9x9x13/4 pan
(we use a pineapple upside-down pan with indentions for the pineapple rings and
the cherry half.)   If using a pan, put the butter in the pan, put the pan in the oven
to let the butter melt.
    Sprinkle brown sugar evenly over the melted butter.  Arrange pineapple rings evenly on
the butter/sugar mixture to cover the bottom, place a marichino cherry half (cut side up)
in th middle of each ring and sprinkle pecans, evenly, over all.
        Set aside.

     Stir flour, sugar, baking powder and salt in a mixing bowl. 
    Add room temp. butter, milk and flavorings.  Beat two minutes @ med. on mixer or
(grandma's recipe) 300 vigorous strokes by hand.  Scraping sides down, constantly.
Add egg and beat 2 more minutes, scraping bowl frequently.
    Pour batter over fruit (avoid getting batter on the pecans) - OK, just kidding...
    Pour batter over fruit and nuts.

    Bake @ 350 40 to 50 minutes.  

    Immediately turn upside down onto a serving plate.  Leave the pan over the plate for a few minutes.

        Serve warm with whipped cream or ice cream.