Food In Many Forms

I finally brought some of my cook books from home when I came back from winter break, and the Pioneer Woman Cooks was first on my list. Just out of sheer luck, one of my friends mentioned he loved pineapple upside down cake, so when I found this recipe, I had to make it for him.  Unlike Ree Drummond, I don't happen to own a cast iron skillet, so I had to adapt a little and transfer my caramelized pineapple into a cake pan, and drizzle the buttery brown sugar on top. On the plus side, I didn't have to pour the entire half-stick of butter in. The cake portion was super moist and the pineapple looked great (even though they stuck to the bottom of the pan at first).  Ingredients: 2 1/2 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 2 cups granulated sugar 1 1/2 stick  (3/4 cup) butter 1 1/2 cups milk 2 large eggs 2 teaspoons pure vanilla extract One 20 oz can sliced pineapple, 2 Tablespoons juice reserved 1 1/2 cups ...