Cake:
1 C 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
Temp: 350
Topping:
¼ C butter (½ stick)
½ C light brown sugar
Pineapple slices
Marichino cherries
Temperature: 350
Warning: This recipe will yield a dense (although good-tasting) cake that does not rise well. I advise that you substitute the Buttermilk Cake as a base for this recipe.
Melt the butter and brown sugar for the topping together slowly over low heat. Pour into the bottom of a buttered (or non-stick spray) 9" round or square pan or heavy (iron) skillet. Arrange pineapple slices in the pan over the melted sugar and butter mix. Place a maraschino cherry in the center of each slice.
Cream the butter and sugar. Add eggs one at a time and beat until mix is light and fluffy. Add vanilla and pineapple juice. Combine all dry ingredients and add in 3 parts alternately with the buttermilk. Pour the cake batter carefully over the pineapple slices. Bake for 30-40 minutes. Allow to cool briefly then turn the cake upside down on a serving plate to remove from the pan.