Pineapple lopsidedown cake

Aunt Mae is one of the best cooks I know. She’s the kind of good cook that results from fifty-some years of cooking for a family of 4 kids, and armies of relatives on every holiday. She uses real butter because lard is tough to find these days. She keeps a full side of lamb in her basement freezer. She uses the forty year old cheesecake recipe that doesn’t list Splenda as an ingredient. Her mistakes are more delicious that my well-planned meals.

The other day, she made pineapple upside-down cake. Somehow she had managed to put the rack into the over with one side higher than the other. The batter slid to the lower side, and consequently, the cake turned out thick on one side and pancake-thin on the other. We dubbed it “pineapple lopsidedown cake”. It was, of course, delicious.