Upside Down Pineapple Cake

Whenever we serve fruits to guests, pineapple always seems to be eaten quickly.  I think it is because most people don't buy often.  Is it because it is intimidating to some to cut up?  We buy it fresh from only the big name producers and it must say extra-sweet on the tag.  One of my favorite ways of having pineapple is in an Upside Down Pineapple Cake.   Having fresh fruits in desserts is awesome!  I feel less guilty when I am helping myself to a third serving!

This cake is similar to the Upside Down Peach Cake.  The main difference is I increased the amount of batter to have a thicker cake.  This helped balance the thicker pieces of pineapples.   Two cakes.....one for us and one for a friend!  Thank you for taking care of the kids on Friday night so we could attend a Christmas party!

Upside Down Pineapple Cake
Printable Recipe

Ingredients:

1/4 cup sugar (for topping)
1 fresh pineapple (or 1 can pineapple sliced)
2 3/4 cups all purpose flour
1 1/2 teaspoon baking soda
3/8 teaspoon salt
8 tablespoon butter, room temperature
3/4 cup sugar
3/8 cup brown sugar
3 large eggs
1 1/2 teaspoon vanilla extract
1 1/2 cup buttermilk

Directions:

1) Preheat oven to 350F.
2) Grease 2 6-inch square cake pans with butter, add 1/8 cup sugar to the bottom of the each pan and tilt pan to coat base (not sides) with an even layer.
3) Cut pineapple to get 8 slices approximately 1/2-in thick slices with core removed.  Depending on the pineapple, you may need to shave the sides a bit more to fit your baking pan.  I cut my pineapple in a square shape as it is much easier that achieving perfectly round circles.
4) In a medium bowl, whisk together flour, baking soda and salt.
5) In a large bowl, cream together butter and sugars. Beat in eggs, one at a time, followed by vanilla extract. Mix in half of the flour mixture, followed by the buttermilk. Stir in remaining flour mixture, stirring only until no streaks of flour remain.
6) Pour into pan and spread into an even layer on top of pineapple pieces.
7) Bake for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8) Let cake cool for 2 minutes, then run a knife along the outside edge of the cake and invert pan onto a wire cooling rack.  Allow cake to cool before slicing.