1/2 cup melted margarine or butter
2/3 cup brown sugar, packed

28 ounces can pineapple rings, well drained
Maraschino cherries


3/4 cup shortening
1 cup white sugar
2 eggs
3 teaspoons baking powder
2 cups flour
2/3 cup milk

Mix margarine and brown sugar; spread evenly in bottom of a 9X13 inch baking pan.

Arrange pineapple rings over top; place a cherry in center of each pineapple ring.



Beat shortening, sugar and eggs until light and fluffy.

Add dry ingredients alternately with milk to egg mixture; mix just until blended.

Pour batter into pan.

Bake at 350 degrees F for 45 to 50 minutes.

Invert immediately onto serving plate; remove pan after 5 minutes.

The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by Judith Renda. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi.

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