Pineapple Upside Down Cake

I saw a recipe for pineapple upside down cake and realized I hadn't had one of those for like 10 years and I had never actually made one myself. It seemed to be time to make one. It turned out well. Between the 5 of us for dinner tonight, this cake was gone. It was also super easy and was great served with some Cool Whip.

Ingredients

7 slices canned unsweetened pineapple (20-ounce can)

3 Tbs. butter

3/4 c. packed brown sugar

19 maraschino cherries

2 large eggs

2 Tbs. buttermilk

1/2 t. vanilla

1 c. flour

3/4 c. sugar

3/4t. baking powder

1/4 t. baking soda

1/4 t. salt

6 Tbs. butter, softened

6 tablespoons buttermilk

Directions

1. Preheat oven to 350°F.
2. Drain pineapple and place in one layer on paper towels to absorb the excess juice.
3. Place the 3 tablespoons butter in a 9x2-inch round cake pan. Place the pan in the oven until the butter is melted. Tilt to coat all sides with butter. The extra butter will settle in the bottom of the pan. Sprinkle the brown sugar evenly over the bottom of the pan.
4. Place one pineapple ring in the center of the pan and arrange six more around it. Place the maraschino cherries in the center of each ring and in the spaces between them.
5. In a small bowl, whisk together the eggs, 2 tablespoons of buttermilk and vanilla with a fork.
6. In a mixer bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
7. Add the 6 tablespoons of butter and 6 tablespoons of buttermilk. Beat on low speed just until the flour is moistened, then increase the speed to medium, or high if using a handheld mixer, and beat for 1 1/2 minutes.The batter will be stiff.
8. Add one-third of the egg mixture at a time, beating for 20 seconds and scraping the bowl after each addition. Scrape the batter over the fruit in the pan and spread evenly.
9. Bake until a toothpick inserted in the cake comes out clean, 40 to 55 minutes. Let cool for 2 to 3 minutes then run a knife around the edge of the pan.
10. Place an upside down serving platter on top of the pan. Turn the cake onto the platter and then lift off the pan. If any fruit or cherry pieces are askew, use a fork to push them back into place. If any brown sugar is left in the pan, scrape it up and spoon it over the cake.
11. Serve warm or cool.

Makes one 9-inch cake