Pineapple Upside-Down Cake – Maw-Maw (Historical)

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Cake:

  • 8 OZ butter or margarine (or ½ C each)
  • ½ TSP salt
  • 2 C sugar
  • 1½ C buttermilk
  • 5 TBS pineapple juice
  • 3 eggs
  • 1 TSP vanilla
  • 2½ C cake flour
  • 1 TSP baking soda
  • 1 TSP baking powder

Topping:

  • 4 OZ butter (½ stick)
  • ½ C light brown sugar
  • Pineapple slices
  • Maraschino cherries

Oven: 350

WARNING: This recipe will yield a dense (although good-tasting) cake that does not rise well. It is advised that you substitute the Buttermilk Cake as a base for this recipe.

  1. Melt the butter and brown sugar for the topping together slowly over low heat. 
  2. Pour into the bottom of a buttered (or non-stick sprayed) 9″ round or square pan or heavy (iron) skillet.
  3. Arrange pineapple slices in the pan over the melted sugar and butter mix.  Place a maraschino cherry in the center of each slice.
  4. Cream the butter and sugar.
  5. Add eggs one at a time and beat until mix is light and fluffy.
  6. Add vanilla and pineapple juice.
  7. Combine all dry ingredients and add in 3 parts alternately with the buttermilk.
  8. Pour the cake batter carefully over the pineapple slices.
  9. Bake for 30-40 minutes.
  10. Allow to cool briefly then turn the cake upside down on a serving plate to remove from the pan.