Preheat oven to 350ºF. In mixing bowl, blend 1/4 cup of Crisco, granulated sugar, and egg. Combine the flour, baking powder, and salt. Add alternately with milk and vanilla to creamed mixture. Mix well. Melt 1/3 cup of Crisco and the brown sugar in 8 x 8 x 2 inch baking pan. Place pineapple slices and cherries in pan and pour cake batter evenly over fruit. Bake at 350ºF. for 45 minutes or until the cake tests done. Remove cake from pan while warm by inverting over serving plate.

Peach Upside Down Cake: Prepare Pineapple Upside Down Cake as above, except substitute 1 can (16 ounces) of sliced peaches, well drained (2 cups) for the pineapple and cherries. Bake as above.

Apple Upside Down Cake: Prepare Pineapple Upside Down Cake as above, except substitute 2 1/2 cups of sliced peeled apples for pineapple and cherries. Sprinkle 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg over apples. Bake as above.

Pineapple Crunch Upside Down Cake: Prepare Pineapple Upside Down Cake as above, except substitute 1 cup of well drained crushed pineapple for the pineapple slices. Combine the pineapple with 12 maraschino cherry halves and 1/4 cup of chopped nuts. Bake as above.

Cherry Upside Down Cake: Prepare Pineapple Upside Down Cake as above, except substitute 1 can (16 ounces) pitted tart red cherries, drained and 1/2 teaspoon almond flavoring for pineapple and cherries. Bake as above.