Rancher Hicks - here is the recipe for pineapple upside down cake - I give you fair warning I don't normally cook strictly to any recipe so quantities are "guesstimates"
In a deep cast iron skillet (either a 9 inch square or 10" round) melt about 1/2 a stick of butter and then add about 3/4 of a cup of brown sugar and a half teaspoon of cinnamon Melt and brown over low to medium heat. It should cover the bottom of your pan at least a quarter to a half inch thick. Arrange slices from 1 can pineapple (save the juice) and cook on low heat for a few minutes then turn off the fire. Preheat oven to 350
Beat 1 egg until very light, add 1/2 cup sugar and 1 teaspoon baking powder. Add 1 cup flour and 1/2 cup liquid (I use the juice from the canned pineapple & then top it off with milk) then add 2 Tablespoons melted butter and 1/2 teaspoon vanilla. Beat until smooth and pour over pineapple/brown sugar mixture in skillet. Place in your preheated oven for 20 to 30 minutes until cake is done. Remove from the oven, let it cool for a few minutes and then flip it onto a plate. Be careful, the liquid will be very hot and sticky! If it cools in the skillet you will never get it out-still tastes the same but doesn't look as pretty and makes the skillet harder to clean.
My family loves pineapple upside down cake but we actually like this recipe better made with homemade pear preserves. Just substitute a jar of homemade pear preserves for the canned pineapple. Unfortunately, my pear trees are still young so I don't always get enough pears to make preserves.
Well Lord have mercy! DW is the baker but I see you're in TX. How far are you from Conroe? That being the case if it's not too far you can just make one and bring it over for coffee and cake. DD and hers live there. I'm leaning on DW to move, but so far no decision has been made.