Hi Jeannie, Well, I can't let those grandkids of yours go hungry, now can I?  And yes – I love that recipe as well!  I’ll try to get the recipe and picture up on the site soon, but in the meantime, here’s the text of the recipe. Enjoy! Granny’s Pineapple Upside-Down Cake Granny’s cake was the pride of the cakewalk; everyone wanted to win it. Preparation time: 12 minutes Baking time: 40 to 45 minutes Serves 8 2 tablespoons plus 2/3 cup butter, divided 1/2 cup firmly packed light brown sugar 1 (20-ounce) can sliced pineapple in heavy syrup 7 maraschino cherry halves 2 1/2 cups all-purpose flour 1 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 large eggs 1 teaspoon grated lemon zest 1. Preheat the oven to 350°F. Heat 2 tablespoons butter in a 10-inch cast-iron skillet until melted. Sprinkle brown sugar over butter. Remove skillet from heat. 2. Drain pineapple, reserving 7 slices of pineapple and 1 cup of syrup. Store remaining pineapple slices in refrigerator for another use. Arrange reserved pineapple slices in the prepared skillet. Place a cherry half in center of each pineapple slice. 3. Place remaining butter in a large bowl. Beat with an electric mixer set at high speed until butter is creamy. 4. Sift flour, granulated sugar, baking powder and salt together. Add flour mixture to butter. Stir in reserved syrup, eggs and lemon zest. Beat, scraping bowl occasionally, for 2 minutes. 5. Pour batter into prepared skillet. Bake until a toothpick inserted in center comes out clean, about 40 to 45 minutes. Cool in skillet for 10 minutes. Invert cake onto a serving plate. Serve with whipped cream. Grandma’s Secret Tip Because she had a special use for it, Grandma didn’t discard the maraschino cherry juice. She added about 1/4 cup of the juice to fresh, hand-squeezed lemonade for a soft pink tint and light cherry taste. It was special enough for company, but it made us feel special, too.