There are few cakes as nostalgic and classic as pineapple upside down cake. A timeless cake crowned with caramelized topping and rings of pineapple studded with bright cherries in the center.
Each delicious bite takes me back to my childhood and watching Mama magically flip the pineapple upside down cake onto her cake plate without even a smidgen of the cake sticking to the skillet.
I always have loved a fresh, warm slice of pineapple upside down cake fresh from the skillet.
There’s really nothing like it.
Here’s how I make it.
Pour melted butter into a medium size cast iron skillet.
Swirl the melted butter around in your skillet until the sides are well-coated with butter as well.
If you don’t have a skillet, you can use a 10″ round cake pan as well. But you really should have a skillet in your life.
Sprinkle a layer of brown sugar over the melted butter.
Yum! That brown sugar is going to make the most delicious caramelized topping for your pineapple upside down cake.
Next you’ll need your pineapple slices. You can use fresh pineapple that has been cleaned, cored and evenly sliced to 1/2″ slices.
Or, you can just used canned pineapple slices.
Either way works well.
If you used canned pineapple slices, you’ll need two small cans.
Place your pineapple slices on top of your brown sugar layer.
Next take your maraschino cherries and add one to the center of each pineapple slice.
Now we’re getting to the cake part of the cake.
In a large mixing bowl, add your buttermilk and pour in the rest of your melted butter.
Add in your eggs.
And your sugar.
Add in your flour.
A little salt.
And your baking soda.
Give it all a quick whisk until well-combined.
And then pour over your pineapple, cherries, and brown sugar.
Oh my word!
Bake for about an hour and then sit back, relax, and watch it be devoured.