Growing up with a mother who can cook pretty much anything, and is a devout believer in making things from scratch, you make a visit when she mentions the words Homemade Pineapple Upside Down Cake. The idea was born from leftover pineapple she had in her fridge. She marinated the pineapple in melted butter and brown sugar for a day or so in a glass pan. The recipe came from an old Junior League Cookbook, and I was by her side with a tasting finger ready at all times. We creamed 4 egg yolks together with sugar, added 3 tablespoons of Amaretto (since we were out of pineapple juice), 1 cup of flour, 2 teaspoons of baking powder, and 1 teaspoon of vanilla. Next we beat the egg whites into the batter until there were stiff peaks. This was all poured over the awaiting pineapple and placed in the oven at 350 for about 30 min. We didn't invert onto a platter, because we were too eager to eat. It was so tasty. Light but flavorful, and perfect with a little crème fraiche. Enjoy if you feel like turning an ordinary upside down, just for kicks.