When I think of Pineapple Upside Down Cake I think of springtime. Mother’s Day is coming up this weekend and I think this would be a great cake to serve to that special lady in your life. No elaborate frosting and decorating to do– the fruit does the work for you.
This is a very moist cake and no the pineapple is not rubbery like some turn out to be. The cake is soft and slightly sweet and topped with nicely caramelized pineapple.
The pineapple get’s all caramelized and happy from baking in that luscious bath of butter and brown sugar, which also adds to the sweetness of the cake. The cherries add a nice burst of color and just a side note- you don’t have to use the cherries if you don’t care for them. The cake will still be equally good. I just like to use them because I think it makes the cake a little extra eye-appealing.
I also like to serve this slightly warm and with a dollop of freshly whipped cream. MMMMM I am craving some right now, too bad it’s all gone 🙁
- 2/3 cup butter divided
- 2/3 cup packed brown sugar
- 1 20 oz can sliced pineapple, drained
- Maraschino cherries optional
- 1 1/3 cup all purpose flour
- 1/3 cup sugar
- 3/4 cup buttermilk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- whipped cream if desired
Preheat oven to 350 degrees F. Melt 1/3 cup butter and pour into the bottom of a 9 inch baking pan. (you can use round, square or even a cast iron skillet) Sprinkle brown sugar over the melted butter. Arrange the pineapple in a pattern of your choosing and place cherries throughout.
In a large bowl beat the remaining ingredients until well combined. Pour over pineapple.
Bake for 50 minutes or until a toothpick inserted in center of the cake comes out clean or with very few crumbs. Immediately turn cake upside down onto a heatproof serving platter. Let pan remain on the cake for 10 minutes to let all the juices and caramel soak into the cake. Cool and serve slightly warm. Top with whipped cream if desired.