Topping (bottom when finished)

• 3 tbsp. butter
• large can (2½ cups) crushed pineapple
• Maraschino cherries
• ⅔ cup brown sugar

Melt butter in 8" square pan. Drain pineapple, reserving ½ cup liquid. Arrange Maraschino cherries in bottom of pan, cover with brown sugar then pineapple.

Cake

• ½ cup shortening
• ½ cup sugar
• 1 egg
• ½ cup light molasses
• 1½ cups flour
• ¾ tsp. salt
• ¾ tsp. soda
• ½ tsp. ginger
• ½ tsp. cinnamon
• ½ boiling water

Stir shortening to soften, gradually add sugar, creaming until light and fluffy. Add egg and molasses, beat thoroughly. Sift together dry ingredients, add to molasses mixture alternately with boiling water, beating after each addition. Spread over pineapple topping in pan. Bake at 350° for about 40 minutes. Serve warm.