Pineapple Upside Down Cake

It’s pineapple day today.  It’s also Adam’s birthday, which is why it’s pineapple day;  he likes pineapple!

Pineapple Upside Down Cake

3 tbsp butter

1/3 cup lightly packed brown sugar

1 (398 ml) can pineapple slices

1 1/2 cups flour

3/4 cup sugar

1 tsp baking powder

1/2 tsp baking soda

pinch of salt

1 egg

4 tbsp oil

1 cup buttermilk

maraschino cherry halves (optional)

Preheat oven to 350 degrees F.  In a 9″ square cake pan, measure the 3 tbsp of butter.  Pop into oven to completely melt the butter, 3-4 minutes.  When melted, stir in the brown sugar, spreading the mixture evenly in the bottom of the pan.  Making sure the pineapple slices are well-drained, arrange them in the pan.  Set aside.  In a large bowl, combine dry ingredients.  In a smaller bowl, mix together egg, oil and buttermilk.  Add this mixture to the dry ingredients, stirring gently just until combined.  Carefully spoon the batter over the pineapple slices in the pan, making sure not to disturb the pattern of the pineapple.  Bake for about 30 minutes until golden brown.  When the cake is done, remove from oven and immediately invert pan onto serving tray.  Do this very carefully to avoid burns!  Place cherry halves into the pineapple rings, if using.  Best served and eaten warm, with ice cream or a dollop of whipped cream.

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