Comfort yourself and your family with a warm dessert on a cold winters night. This is an old American cake recipe that’s made in a cast iron skillet or you can use a spring form pan. Don’t have either? A 9″ cake pan is ok, too. There’s nothing complicated about this recipe. Just follow the steps and you will have a perfect cake that will look beautiful and taste delicious. Good luck! Here’s how: Preheat oven to 400. Melt 1/4 cup butter with 1 cup brown sugar. Peel, core and slice into rings – 1 fresh pineapple. In a cast iron skillet, pat down sugar/butter mixture. Sprinkle 1 cup of whole pecans and top with pineapple rings. Now make the cake batter, which for this recipe is called Cottage Pudding: Sift together 1 1/2 cups white flour, 2 tsp. baking powder and 1/2 tsp. salt. Blend with 1/2 cup white sugar. Seperately mix together 1 egg with 1/2 cup milk and 1/2 cup melted butter. Mix together dry and wet batter. It will be thick. Pour into the pan, covering the pineapple. Bake for 20-25 minutes. Let cool on a wire rack. With a knife or spatula, loosen the cake from the sides of the pan. Place a flat plate over the pan, completely covering it. Slowly turn over and the cake will come out of the pan onto the plate. Put another plate on the bottom of the cake and turn over again, so the pineapple side is up. Serve warm with a scoop of vanilla ice cream or a dollopof whipped cream. For more delicious recipes check out my vegetarian cookbook Coming Home To Cook. Happy Cooking!