Pineapple Up-Side Down Cake

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my dad's favorite. was a big hit for his birthday. fresh ingredients make all the difference. and i got to use that big ol' cast iron skilllet!!!!!!

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I had a lot of fun making this cake and it turned out great. However, the flavor was not quite what I was expecting. There was no WOW factor. It looked fabulous, but tasted pretty ordinary!

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Was ready to make this cake, then found that it calls for 1 1/2 sticks of butter in the ingredients. But, further down, it says to "cream one cup of the butter." So, what is the amount?!

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I had no problem using the cast iron skillet (just make sure it is a 10-inch deep skillet. I also used canned pineapple tidbits in there own juice, instead of fresh pineapple. Two 20-oz. cans drained equals about the right amount.

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The recipe is easy and above average. Instead of using a skillet, caramelize the pineapple, sugar and butter in a sauce pan and pour into a spring form pan. Pour batter over pineapple and bake. It worked well. Wait 15 mins before releasing the spring and removing the ring. Wait another 20 mins before inverting on a plate.