Mamarati

Darrin’s favorite cake is a pineapple upside down cake. When we were married I used to make him a version that was basically just out of a box.

This year, I asked Jacob what he wanted to get his dad for Father’s Day and he said he wanted to make him this cake. I’ve been shying away from cake mixes because of all the trans fat and crap that they have in them, plus it’s high time I bake like I oughta since I have pans and blenders and stuff now. (This is what happens when you grow up. You buy pans and kitchen utensils and can actually cook real food.)

So I found this recipe: Pineapple Upside-Down Cake in an Iron Skillet

I had to cut it down because the skillets I have are ginormous or baby sized. I switched it from 6 to 4 servings (based on other folk’s pictures and pineapple-configuration-based math) and it turned out perfect for the baby skillet, and pretty, too.

Jacob did nearly everything, but as usual the best part aside from sharing it with his dad was: “Cracking the eggs, of course!”