First, I feel like I should start off with disclosing that I feel like you should immediately decide to make multiples of this cake, because it doesn’t make a huge cake and seriously, one slice is not enough. Next time I’m going to try doubling the recipe and making more like a 9 x 13 version.
I made this for my dad’s birthday…in September. For some reason, I seem to have a problem posting his birthday cakes in a timely fashion which is particuarly odd, because they’re always some of the favorite things I make. See cassata cake and German Chocolate Cake…oh wait, no link for German Chocolate Cake because there’s no post yet – case and point…GET IT POSTED ALREADY, PAMELA. My dad’s favorite desserts are Cassata Cake, German Chocolate Cake, Pineapple Upside Down Cake, and Banana Pudding…so expect to see an awesome banana pudding recipe somewhere around the year 2015. Don’t wait that long to make this, because it’s delicious!
Pineapple Upside-Down Cake
Yields one 9-inch cake
- 1 (20 oz. can) canned unsweetened pineapple slices
- 3 tablespoons unsalted butter, cut into small pieces
- ¾ cup packed light brown sugar
- Maraschino cherries
- 2 large eggs
- 2 tablespoons buttermilk
- ½ teaspoon vanilla
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, softened
- 6 tablespoons buttermilk
Drain pineapple and place in one layer on paper towels to absorb the excess juice.
Preheat oven to 350°F.
Place the 3 tablespoons unsalted butter in a 9×2-inch round cake pan. Place the cake pan in the oven until the butter is melted then remove and tilt to coat all sides with butter. Sprinkle the brown sugar evenly over the bottom of the pan then place the pineapple rings evenly in the bottom of the pan starting with one pineapple ring in the center of the pan. Place the maraschino cherries in the center of each ring and in the spaces between them.
In a small bowl, whisk together eggs, 2 tablespoons of buttermilk, and vanilla.
In a mixer bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the 6 tablespoons of unsalted butter and 6 tablespoons of buttermilk. Beat on low speed until the flour is moistened, then increase the speed to medium, or high if using a handheld mixer, and beat for 1½ minutes. The batter will be stiff. Add one-third of the egg mixture at a time, beating for 20 seconds and scraping the bowl after each addition. Scrape the batter over the pineapple in the pan and spread evenly.
Bake until a toothpick inserted in the cake comes out clean, 35 to 40 minutes. Remove the cake from the oven and tilt the pan in all directions to loosen the cake from the sides of the pan. Let cool for 2 to 3 minutes before unmolding.
Invert a serving platter on top of the pan. Being careful to not burn yourself, use oven mitts!, flip the platter and cake over together to turn the cake onto the platter and remove the pan.