For year 'round company occasions. DESSERTS UPSIDE-DOWN CAKE Pineapple Upside-down Cake Sometimes called "skillet cake." Handsome dessert to serve at table. 1/3 cup butter 2/3 cup brown sugar (packed) 1 can (1 lb. 4 oz.) sliced pineapple, drained (crushed may be used if well drained) 1 1/3 cups SOFTASILK Flour or 1 1/3 cups GOLD MEDAL Flour 1 cup sugar 2 tsp. baking powder 1/2 tsp. salt 1/2 cup soft shortening 2/3 cup milk 1 tsp. vanilla 1/2 tsp. lemon flavoring, if desired 1 egg (1/3 to 1/2 cup) Heat oven to 350° (mod.). Melt butter in heavy 10" skillet or square pan, 9x9x1 3/4". Sprinkle brown sugar evenly over butter. Arrange pineapple in attractive pattern on top of butter-sugar coating. Decorate with pecan halves and cherries, if desired. Measure flour by dip-level-pour method or by sifting. Stir flour, sugar, baking powder, salt in mixer bowl. Add shortening, milk, flavorings. Beat 2 min., medium speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add egg. Beat 2 more min., scraping bowl frequently. Pour batter over fruit. Bake 40 to 50 min. Immediately turn upside down on serving plate. Leave pan over cake a few minutes. Serve warm with whipped cream. Checkerboard Upside-down Cake Prunes and apricots, checkerboard style. Make Pineapple Upside-down Cake (above)— except use drained cooked apricot halves and pitted cooked prunes in place of pineapple. Arrange in checkerboard fashion in prepared pan. Apricot Upside-down Cake Make Pineapple Upside-down Cake (above)— except use 1 can (1 lb. 4 oz.) apricot halves, drained, instead of pineapple. Blushing Apple Upside-down Cake Make Pineapple Upside-down Cake (above)— except omit pineapple and arrange 2 medium cooking apples, pared and sliced, in 3 rows in pan. Spoon 1/2 cup whole cranberry sauce between rows. Pour batter over fruit and bake. Serve warm with whipped cream.