Preheat oven to 350F. Drain the pineapple reserving 1/2 cup of the juice.

To make the topping melt the butter and pour it into a 9 1/2" cake pan (you may want to spray this first with cooking spray, I didn't and my cake came out fine). Sprinkle in brown sugar and stir to combine. Arrange the pineapple slices, putting a cherry into the middle of each ring and a pecan half at the edge between each slice. Set aside.

For the cake cream the shortening and sugar. Add the egg and vanilla and beat well until smooth and creamy. Whisk the dry ingredients together. Add the flour mixture alternatively with the pineapple juice and beat well after each addition scraping down the sides. Spread over the pineapple.

Bake for 40-45 min. until golden and a cake tester comes out clean. Let cool 5 min. Run a knife around the edge of the cake and invert onto a cake platter. Serve warm with whipped cream or ice cream if desired or let cool completely.