"Showers of blessing, showers of blessing we need. Mercy drops round us are falling, but for the showers we plead." I am reminded this morning of that part of an old song while watching rain drops fall...it's an overcast & rainy morning but a beautiful morning at that. In fact, it's the kind of morning that begs for something to be baked in the oven! Do you like pineapple upside down cake? We do - with real whipped cream, of course. I found this recipe for "puc" baked in an iron skillet...wonderful. I've just come into "iron skillet" cooking here in the last couple of years or so. And for this recipe, baking in the iron skillet just kind of caramelizes the brown sugar & pineapple...it's one our favorites. Here's the recipe...it's an easy one, too. (It would be great to fix while camping, if you do that sort of thing.)

Iron Skillet Pineapple Upside Down Cake
Topping:
1 c. brown sugar
1/2 c. cold butter (do not substitute marg.)
1 large can pineapple slices, tidbits or crushed pineapple (I used the crushed), drained, reserving juice
Maraschino cherries, if desired

Cake:
1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, melted (again, no substitutes)
1 c. sugar
2 whole eggs
1 1/2 tsp. vanilla
3/4 c. pineapple juice from pineapple, adding milk as needed to make 3/4 c. total liquid

For the topping: Lightly rub the bottom of a 12-inch iron skillet with a little oil. Sprinkle brown sugar evenly over bottom of skillet then top with chunks of cold butter distributed evenly. On top of brown sugar-butter layer, evenly distribute pineapple and Maraschino cherries. Set aside while making batter.

For the cake: Mix together flour, baking powder, and salt and set aside. In a large bowl, cream together the melted butter and sugar until smooth. Continue creaming with a mixer, adding eggs, one at a time, and stirring until mixture is lemon colored. Add vanilla and mix well. With mixer running, alternately add flour mixture and juice liquid. Beat with mixer on medium speed for three minutes. Pour prepared cake mixture carefully over brown-sugar-pineapple topping in bottom of skillet. Spread to an even depth all over, and carefully place in pre-heated 350* oven on a middle rack. Bake for 45-50 minutes until a clean toothpick or butter knife inserted in middle of cake comes out clean. Remove from oven. Let cake sit on top of stove for 5 minutes, then run a knife quickly around edge of cake to loosen. Invert carefully on a plate large enough to hold entire cake. Let it stand for a minute before carefully lifting skillet off. Remember, the handle is hot, hot, hot!!

It has just come out of the oven and does it ever smell good!!

Showers of blessing...Don & I have been playing "volleyball" with a virus that just won't go away. In fact, we had a little chat the other night because it just seems we keep passing this thing back & forth. Just seems that the pressures of life are ever-present...and we think living with the big "C" is taking a toll. So, we've decided that we will enjoy life, putting aside the feeling of "waiting for the other shoe to drop". Life has taken on a slower pace and we are not used to a slower pace, not at all! And truly, we don't want to get used to it, either! For the past couple of months, all has been cancer-focused. Ick. We'd like to get back to living-focused and the cancer be a side-line. God has blessed us with life. For that we are just grateful! So I baked a pineapple upside down cake to celebrate!! Don will be thrilled when he comes home!

Have a great day...
Love you,
Deb