Pineapple upside down cake

Canned pineapple slices and maraschino cherries are the star ingredients in this fabulous retro recipe.

Pineapple upsidedown cake! What's not to love?

Start by melting 1/2 cup butter over low heat.

Pour butter into 9" pan and sprinkle 3/4 cup brown sugar.

Arrange pineapple slices and cherries.

Mix dry ingredients (1 C. Flour, 3/4 C. sugar, 2 tsp. baking powder, 1/4 tsp. salt) and then mix wet ingredients (1 egg, 1/3 C. sour cream, 1/2 C. buttermilk, 3 Tbsp oil, 2 tsp vanilla) then mix together. 

 

Carefully pour cake batter over arranged fruit.

Bake at 350 for 50 minutes.  Remove and set on rack to cool. Immediately run a knife around the edge. 

Let cake cool 10 minutes, then careful invert onto serving plate.

This cake is soft and moist on the inside and the top and sides get a little bit caramelized and crunchy in the best way possible.

I had 2 slices! 😜