A classic version of a Pineapple Upside Down Cake which came from the back of a Domino sugar box.
Combine 1 c. brown sugar, butter, and pineapple juice. Mix and spread in 9x2 round pan or 9x9 square pan. Arrange pineapple slices over sugar mixture and place cherries in center of rings.
Sift flour, baking powder, soda, salt, and spices together and set aside. Cream remaining cup of sugar and shortening. Add egg, beating until light. Alternately add flour mixture and milk, beating after each addition until smooth. Spoon batter on top of pineapple. Bake in moderate oven 375 degrees for 45-50 minutes or until done. Cool 5 minutes then invert pan on serving place. Serve warm.
The owner of this pot de creme cup describes it as being from the Napoleon III era from the Sevres factory in France