INGREDIENTS

INSTRUCTIONS

Preheat oven to 350F. Drain the pineapple slices, reserving 2 T  syrup.
In a heavy cast iron frying pan (10"), melt the butter over  medium
heat. Add brown sugar, stirring until the sugar is melted.  Remove from
heat, and arrange 8 of the pineapple slices on the sugar  mixture,
overlapping the slices slightly around the edge of the pan.  Put one
slice in the center. Place the walnut or pecan halves in the  center of
each slice of pineapple. Arrange around the inside edge of  the skillet
the remaining pineapple, cut in halves. Put pecans or  walnuts in the
center.  In a medium bowl, mix the flour, sugar, baking powder, and
salt.Add  shortening and milk. Beat 2 minutes at high speed or until
mixture is  smooth.Add egg and reserved 2 T of syrup. Beat 2 minutes
longer.  Gently pour cake batter over pineapple in skillet. Spread
evenly  being careful not to disarrange the pineapple.  Place on center
rack of oven and bake 40-45 minutes, or until cake  springs back to
light touch. After the cake is done, let the skillet  stand on a wire
rack 5 minutes to cool just slightly, and then loosen  edges with a
small spatula. Place serving platter over the cake, and  turn upside
down. Shake gently, and lift off skillet.  Serve with 1 cup heavy cream
whipped.  Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by
Linda  Fields.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 476
Calories From Fat: 286
Total Fat: 32.3g
Cholesterol: 112.1mg
Sodium: 619.5mg
Potassium: 94.9mg
Carbohydrates: 43g
Fiber: <1g
Sugar: 26.1g
Protein: 4.8g