I used the recipe found in The Pioneer Woman Cooks by Ree Drummond.
- 2 1/2 cups all purpose flour
-3 teaspoons baking powder
-1 teaspoon salt
-2 cups granulated sugar
-1/4 pound (1 stick) butter
-1/4 cup shortening
-1 1/2 cups milk
-2 large eggs
-2 teaspoons pure vanilla extract
-One 20oz can sliced pineapple and 2 tablespoons juice
-1 1/3 cups packed brown sugar
-Preheat oven to 350 degrees
-Put flour, baking powder, salt, sugar, 1/2 stick of butter, shortening, milk, eggs, vanilla, and reserved pineapple juice into large bowl
-Mix until well combined and set aside
-Melt other stick of butter in 10 or 12 inch iron skillet over medium heat. Swirl to cover bottom of pan.
-Sprinkle brown sugar over the butter, making sure it is evenly distributed. Make sure the entire surface is covered. Do not stir!
-Once sugar disolves, place layer of pineapple rings over the top, with a cherry in the centered if desired.
-Pour batter evenly over the pineapple slices.
Here's where things seemingly went awry. The batter was much thinner than it looked in the cookbook pictures. Their version was thick and required spreading it out to the edges of the pan. My batter was thinner and poured out easily.
The pineapple rings and cherries started to float up to the surface. This was not supposed to happen! I panicked, but went ahead and put it in the oven anyway. I hypothesized that the batter was too runny either because I mixed it too long, or because I used the wrong measuring cups for the milk. I just used the dry stainless steel cups instead of my glass Pyrex ones. Does this matter? I was thinking maybe since i couldn't see a meniscus I ended up using too much liquid. Look at that, I used the words hypothesis and meniscus. Science genius.
All the while it was baking (the recipe called for 30-40 minutes, but in my oven it was 45) I was imagining that the cake would come out with the toppings somewhere in the middle, and that I'd have to run out to get more pineapple for a re-do. Luckily...