Pineapple Upside Down Cake

The last time I bake a Pineapple Upside Down Cake was about twenty years back when I was in secondary school. We had to bake this cake during our Home Economics class. I remembered teaming up with one of my classmates and we made a small Pineapple Upside Down cake of about 6 inches in diameter. It was one of the most interesting lessons then. All the cakes in our class turned out great. Recently I have been thinking about revisiting this recipe. I did not keep the original recipe from my old text book, but I found an equally good one from one of my cookbooks. So, after twenty years... today I tried making this very classic, very old school Pineapple Upside Down cake again! I had some hiccups along the way. The recipe called for a 10" cake pan, but I find that to be a little too big for the amount of batter I had. I think I would bake it using a 9" cake pan the next time round. My caramel toppings was not too nicely done too... I should reheat the syrup before putting in the pineapple rings so that the toppings would spread out more evenly on the cake tin. I baked this cake in the 350 F oven for about 50 mins and took a slice while it was still warm. The cake was quite yummy, and suddenly I was overwhelmed with a nostalgia for my schooling days!!