Pure Deliciousness.

If Jody ever reads this, he's going to be annoyed that I'm still talking about this cake. 

I'm just shocked.  Pleasantly, regretfully, and gluttonously shocked.

In my Better Homes and Gardens magazine, I saw a picture of Pineapple Upside Down Cake, and I thought it looked disgusting.  I made a comment to Jody about how gross pineapple upside down cake was, and he strongly disagreed.  We agreed to disagree, and I decided I'd surprise him with his nasty cake the next day, feeling fairly confident I'd have no problem resisting temptation for this fruity-buttery-nasty concoction.

Wrong.  I pulled it out of the oven, and it didn't stand a chance.  I slopped a pile onto my plate and ate it. Alone.  At three in the afternoon.  Then I left an apology note to Jody, stating my a love affair with pineapple upside down cake.

He liked it too, but I don't think Jody enjoyed it nearly as much as I did.  Oops.  Anyway, I'm so pleased with it that I want to share the recipe.  You'll probably already have everything you need in your pantry, sans pineapple unless you typically have pineapple laying around.  I don't.  But if I can afford a can of pineapple, so you can you, so there are no excuses.

Enjoy, please- enjoy!

Ingredients

• 1/2  cup (1 stick)  butter
• 1  cup  packed brown sugar
• 12    canned pineapple rings in juice*
• 2  cups  all-purpose flour
• 2  tsp.  baking powder
• 1/2  tsp.  salt
• 1/2  tsp.  ground nutmeg
• 1/2  cup (1 stick)  butter, softened
• 1/2  cup  granulated sugar
• 1/2  cup  packed brown sugar
• 2    eggs
• 1/2  cup  milk
• 1  tsp.  vanilla
•     Vanilla Greek yogurt or sweetened whipped cream (optional)
• 1  Tbsp.  packed brown sugar (optional)
• 12    maraschino cherries (optional)