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Preheat oven to 350. Drain pineapple slices, reserving 2 tbsp of the syrup. In a very heavy or iron, 10 inch skillet with heat-resistant handle, melt butter over medium heat. Add brown sugar, stirring until sugar is melted. Remove from heat. Arrange 8 pineapple slices on sugar mixture, overlapping slices slightly around edge of pan. Put one slice in center. Fill centers with pecan halves. Halve three remaining pineapple slices. Arrange around inside edge of skillet. Put pecans in centers. Into medium bowl, sift flour with sugar, baking powder & salt. Add shortening & milk. With electric mixer at high speed, beat 2 minutes or until mixture is smooth. Add egg & reserved 2 tbsp pineapple syrup, beat 2 minutes longer. Gently pour cake batter over pineapple in skillet, spreading evenly, being careful not to disarrange pineapple.
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On rack in center of oven, bake 40 -45 minutes or until golden in color & surface of cake springs back when it's gently pressed with fingertip. Let skillet stand on wire rack 5 minutes to cool just slightly. With rotary beater, beat cream until stiff. With small spatula, loosen cake from edge of skillet all around. Place serving platter over the cake & turn upside down; shake gently, lift off skillet. Serve cake warm with whipped cream or ice cream. Sooooooooo good!
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 PINEAPPLE UPSIDE-DOWN CAKE Recipe "Pin It"){kind=logo}
