Pineapple upside down cake

A cast iron pan is prepared with delicious goop of butter and brown sugar with holiday spices and fresh pineapple with all of its pineapple wetness. And obscenely red cherries preserved in a syrup, not a natural product by any means and signaling the cake product is not authentic foodstuff.

Cake is

not authentic foodstuff.

A delicious cake batter is prepared ad lib ad hoc impromptus, extempo raneously.

I don't know how I do it I just do. 

Here's how. Read the ingredients of boxed cake batter. Then read the instructions. Get the idea. Thereafter you're on your own.

Here's the idea. Egg whisked with sugar. Vegetable oil. Vanilla. Almond extract, just a few drops it's killer. Sifted flour folded in. Avoid developing gluten. Baking powder. Salt. Enough milk to loosen the mixture to pourable sludge. 

Or put another way, milk first with liquid ingredients gauged by the amount needed. Then enough flour to thicken at least a cup and 1/4. All adjustments this way or that with liquid or with flour will affect the balance of everything else. You might need more baking powder or corn sweetener or salt or possibly even another egg. 

I did adjust with milk to loosen without adjusting anything else and there's enough wiggle room the cake turned out to be moist and delicious. 

I'm trying to tell you how awesome I am that these things can be whipped out so nonchalantly, so casually, so facile and with daringly cavalier confidence.

Kabong. 

It's flour and sugar, topped with sugar and butter. 

It's not real food.

It's what one whips out to eat in order to punish one's body and to erase the memory of awful gobi aloo that tastes like vinegar, and I mean awful. 

And to get rid of a pineapple on its way out, and preserved cherries in a jar with a fifteen thousand year half-life. I'm glad both those things are finally gone.

Win.