Trying to improve a classic can be tricky business.
However, when it comes to Pineapple Upside Down Cake, I believe I may have actually done it--by adapting it into a Doughnut Upside Down Cake.
How did I attain this magic? Not through complicated chemistry or advanced algorithms. I simply looked through a classic recipe and replaced every instance of "pineapple" with "doughnut" and replaced shortening and milk with butter and heavy cream, respectively.
The result, scientifically speaking? Holey yum.