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After starting my Church Cookbook Series recently, my husband asked me to make what he said was his favorite cake -- a Pineapple Upside-Down cake.  I thought for sure I would find the recipe in one of my church cookbooks, but I came up empty handed.  I was kind of surprised, but decided maybe it was either a little old fashion or too fussy for the Church Ladies.  My vintage 1961 Betty Crocker Cookbook came to the rescue -- but not easily.  This cake was not listed in the cake section, but in the "Desserts".  I guess when you gussy up a cake it becomes a dessert.  Go figure. This is also sometimes called a "skillet cake" according to Betty and for this recipe it is baked in a 10 inch heavy skillet -- I used one of my antique cast iron skillets, but you can also bake it in a 9x9 inch square pan or a 10 inch round cake pan.  I will say that the pineapple circles fits perfectly in the 10 inch pan with 6 around the edges and one in the middle.   As Betty says, "It is a handsome dessert to serve at the table." The irony of making a cake your husband hasn't had in 40 years and only remembers his mothers version is that no matter how wonderful something is it never going to be as good as his mom's.   Not deterred by this fact, I gleefully baked this pretty cake and excitedly served him a warm piece and waited for his praise.  As he takes a bite,  he suddenly remembers his mom used "crushed" pineapple not rings!  This might have been useful  information when I was making it.   After he said this, I insisted Betty would never use crushed pineapple instead...