- ½ cup Unsalted Butter
- ¾ cup Light Brown Sugar, packed
- 1 20 oz. can Pineapple Slices
- 12 Maraschino Cherries
- 1 cup All-Purpose Flour
- ¾ cup Granulated Sugar
- 2 teaspoons Baking Powder
- Pinch of Salt
- 1 large Egg
- ½ cup Buttermilk
- ⅓ cup Sour Cream
- 3 tablespoons Canola or Vegetable Oil
- 2 teaspoons Vanilla Extract
- Preheat oven to 350F; in small microwave safe bowl, melt butter, 1 minute
- Pour the butter into 1 9-inch springform pan; use your finger to run butter around the side of the pan to grease it
- Evenly sprinkle brown sugar over the butter; add 1 whole pineapple slice to the center of the pan
- Halve the remaining slices vertically; stagger them in a fan-like fashion going around cake
- Place the remaining slices around the sides of the cake pan with the curved side pointing down toward the bottom of the pan; there will be bare side patches with no pineapple coverage
- Place 1 cherry in the center of the whole pineapple slice in the middle of the pan; place 1 cherry in the center of all the cutouts; set pan aside
- In large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside
- In separate bowl, whisk together the next 5 wet ingredients (through vanilla)
- Add the wet mixture to the dry, mixing lightly with a spoon of folding with a spatula until just combined; small lumps will be present, don’t over-mix or try to stir them smooth
- Gently turn batter into prepared pan, being careful to not disturb the pineapple slice on the sides or bottom; fill pan only to ¾ full; don’t overfill pan with extra batter
- Place pan on a cookie sheet; bake for 40 minutes or until center is set and not jiggly
- Place pan on wire rack and allow cake to cool for at least 30 minutes before inverting, slicing, and serving
In case you need some springform pans!
