Pineapple Upside Down Cake

When I was growing up My Granny always made Easter Ham and there was always Pineapple upsidedown cake for dessert. This is my Grannys recipe I hope that you enjoy it as much as I do.

 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 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 a cherry in center of each pineapple slice.
In a 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 a toothpick inserted in center comes out clean. Immediately place a 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.