Pineapple Upside Down Cake

April 20th is National Pineapple Upside Down Cake day, and I'm totally here for it! I love pineapple in general, but NOTHING and I mean NOTHING beats this pineapple upside down cake recipe. It it so rich and creamy! You will not have a drop left! It does use buttermilk, an ingredient I don't typically keep lying around, but this cake is so delicious that it's worth the extra trip to the store!

Here's how you make this yummy treat!

Special kitchen tool:

A 9 inch springform pan is recommended for this cake, but I will say I have used regular pans without an issue. A springform pan is a round cake pan with a removable bottom that is held in place by a sprung collar forming the sides. You can get one for less than $10 at your local store that sells these sorts of things. If they sell cake pans, they will have this too.

Ingredients:

1/2 cup butter

3/4 cup packed brown sugar

20 ounce can pineapple slices

Maraschino cherries

1 cup flour

3/4 cup granulated sugar

2 teaspoons baking powder

pinch of salt

1 large egg

1/2 cup buttermilk

1/3 cup sour cream or thick greek yogurt

3 tablespoons oil (I use peanut)

2 teaspoons vanilla extract

Directions:

• Preheat oven to 350 degrees

• Melt butter and pour into springform pan tilting to coat the sides

• Sprinkle brown sugar evenly around bottom of pan

• Put a pineapple into center of pan on top of brown sugar

• Arrange additional pineapples around center one, covering bottom of pan

• Cut remaining pineapples in half and use those for the sides curved side facing downward toward bottom of pan

• Place cherries in the center of pineapple slices

• In bowl or mixer combine egg, buttermilk, sour cream, oil, and vanilla

• Mix well

• Add flour, sugar, baking powder, salt

• Mix just until combined

• Pour into pan over pineapples

• Place onto a baking sheet

• Bake at 350 for 40-60 minutes until center is not longer jiggly.

• Cool at least 30 minutes on the countertop before attempting to invert it