Pineapple Upside Down Cake {recipe}

My birthday was last week.. and I had fun making myself a sweet birthday treat.  And for once in my life, I was craving something sweet, but not chocolate (that never happens.. who am I?).  I haven't had Pineapple Upside Down cake.. in.. a long time... and that sounded just perfect.  Clara liked helping put the cherries into places, too.  You know what else is good?  Peach Upside Down Cake... just sayin'!  If you want to keep up with all the fun things I'm making, baking, and cooking.. be sure to follow me on instagram!

Just a side tip.. when you put your cake pan on a cookie sheet, I would lay down some wax paper or aluminum foil.. otherwise you're going to have a super fun time trying to get that pan clean if anything leaks out.. as you can see from my pan above..

Pineapple Upside Down Cake
recipe from Averie Cooks

• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar, packed
• One 20oz can pineapple slices
• Maraschino cherries
• 1 cup all-purpose flour (I used white whole wheat flour)
• 3/4 granulated sugar
• 2 tsp baking powder
• 1 large egg
• 1/2 cup buttermilk (if using powdered buttermilk, use 2 tbsp with the dry ingredients, and a 1/2 cup water with the wet ingredients)
• 1/3 cup sour cream (or greek yogurt)
• 3 tbsp vegetable oil
• 2 tsp vanilla extract

Preheat oven to 350 F.

Pour the melted butter into a 9-inch springform cake pan, making sure it's well greased.  Sprinkle brown sugar over the butter.  Add a whole pineapple slice to the center.  Halve the rest of the slices and stagger them like the photo shown.  Place any remaining slices around the side of the cake pan with the curved side point down.  Place 1 cherry in the center of the whole pineapple and 1 in each center of the sliced halves.  Set aside.

In a large bowl, whisk flour, sugar, baking powder.  In a separate bowl, whisk together the next 5 wet ingredients.  Add the wet mixture to the dry, mixing lightly until just combined.  Be careful not to overmix.. there may be small lumps and that's okay.

Gently pour batter in cake pan, being careful not to mess the pineapple and cherries on the bottom.  Place pan on a cookie sheet line with aluminum foil, and bake for 40 minutes, or until center is set.

When done, allow cake to cool for at least 30 minutes before inverting.  Keep in an airtight container for up to 5 days.