Use 1/4 cup of butter as an ingredient.

– brown sugar, 1 cup, packed
– One 20-ounce can of pineapple slices (reserve juice)
Maraschino cherries, one jar’s worth
1-and-a-third cups of all-purpose flour
1-1/2 cups of shortening-1/2 cup of granulated sugar
Baking powder, 1 and 1/2 teaspoons
about half a teaspoon of salt
3/4 cup of pineapple juice that has been set aside
1-Egg-1 teaspoon of vanilla essence
What to do
Turn the oven on to 350°F. Prepare a 9-inch round cake pan by melting the butter in it over low heat. On top of the melted butter, evenly distribute the brown sugar. Cover the bottom of the pan with pineapple slices, then put a cherry in the middle of each pineapple ring.
2. Combine the flour, cornstarch, sugar, baking soda, salt, pineapple juice, egg, and vanilla in a large mixing basin. After the ingredients are mixed, beat on low speed for a minute or two. Then, increase the speed and beat for another three minutes.
3. Evenly distribute the batter over the pineapple and cherries in the cake pan. Be careful not to splash the batter.
To test doneness, stick a toothpick into the middle and bake for 45 to 55 minutes, or until it comes out clean. Let the cake cool for approximately fifteen minutes on a wire rack.