It's recipe day again!

WHAT can I say? It is raining, snowing, raining, snowing... And 40 degrees outside. No gardening today. And brrrrrrrrr!

What to do? Guess I'll bake a pineapple upside down cake. George loves those. And he is out building fence, so will most likely appreciate something yummy (besides me and a big steak) when he comes back this afternoon, cold and drenched.

Here's the upside-down cake I make most:

Pineapple Upside-Down Cake

(Capital T means tablespoon, lower case t means teaspoon, c means cup. That's how my mom taught me). Preheat oven to 350 degrees.

2 T butter
1/4 c. packed brown sugar
1 can (8 1/2 oz.) sliced pineapple in syrup, drained
1 1/2 c. buttermilk baking mix
1/2 c. sugar
1/2 c. milk or water
2 T butter (yes, again, for the batter)
1 t vanilla
1 egg

Heat butter in round cake pan (9 x 1/2") in oven until melted. Sprinkle with brown sugar. Place 1 pineapple slice in center of pan. Cut remaining slices into halves; arrange halves, cut sides out, around pineapple in center of pan. Arrange pecan halves around center slice if desired (pecans are Very good here).

Beat remaining ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping occasionally, 4 minutes. Pour carefully over fruit in pan.

Bake until wooden toothpick inserted in center comes out clean, 35 - 40 minutes. Immediately invert pan onto heatproof serving plate. Let cool a bit. Serve your beautiful cake warm with sweetened whipped cream. Makes 8 servings (Ha, you think?!). Super delicious. I can smell it baking now. Enjoy!