Pineapple Upside-down Cake

This simple cake recipe looks so fancy and tastes very refreshing. Usually pineapple cakes are very sweet but I controlled that amount of sugar so it’s just sweet enough without being overwhelmingly sweet.

Recipe:

1 can sliced pineapples in syrup (2 cans if you want to do sides)

6 tbsp unsalted butter

1/2 cup dark brown sugar

1 cup sugar

3 eggs

pinch of salt

1 tsp vanilla bean

1 cup buttermilk

1 cup vegetable Oil

2 cups all-purpose flour

2 1/4 tsp baking powder

Directions:

1. Preheat oven to 350 F.

2. Drain the pineapple slices in the can from the syrup and allow it to dry in a colander.

3. Add butter to a 8 inch pan and place it on the oven until the butter melts for 2-3 minutes.

4. Once the butter is melted, sprinkle the dark brown sugar on the pan evenly.

5. Then cut the pineapples in half or leave whole and top on the sugar and butter as in the picture above.

6. In a bowl, add sugar and eggs and mix well. Then add vanilla and salt.

7. Add buttermilk and vegetable oil then mix well. Then fold the flour and baking powder with the wet ingredients.

1. Add the cake batter on top of the pineapples and butter/sugar mixture.

2. Tap the pan on the counter slightly to release air bubbles, then place in the oven and bake for 40-50 minutes or until a toothpick is inserted and comes out dry.

3. Immediately flip the cake on a cake stand or plate using a towel for the hot pan.

4. Tap the pan to release the cake, then remove the pan and allow the cake to cool completely before serving.

5. You can serve with ice cream when its hot or whipped cream when it’s cool and top with more fruit. Enjoy! This cake is good for 3 days.