I love pineapple upside down cake so very much. Like crave it and can’t stay away from it love it. This pineapple buttermilk cake is a version of the traditional sweet upside down cake but different. Thanks to the buttermilk, this cake is dense, not as sweet, and has a little tangy flavor that is really good! I really like to make it in a cast iron skillet so the outer edges get a crust and the pineapples get caramelized. Here are the ingredients:

1 Prep the pan. Yes, prepare the pan. Preheat the oven to 350. Once it is ready, add 4 Tablespoons of butter to the cast iron skillet. Place it in the oven while you make the batter.

2 Batter up. In a large bowl, mix the dry ingredients…a cup of sugar, 2 cups of flour, and 1/2 tsp of baking powder. In a separate bowl, mix the wet ingredients. Melt the other 4 Tbsps of butter then Whisk in a cup of buttermilk and 2 large eggs. Pour the buttermilk mix in to the dry bowl and fold it all together.

3 Pineapple topping. The butter in the skillet should be all melted and bubbly now. Remove the pan from the oven and sprinkle 1/2 cup of brown sugar evenly over the butter. Place the pineapple slices in the pan. Slice a ring in to pieces that will fit in to the center of the rings. You know, for more pineapple.

4 Make a cake. Pour the batter over the topping and bake for an hour. Let the cake cool for 8 to 10 minutes. Place a plate on top of the skillet and flip it over, carefully. Thanks to the butter, it should flip out easy. Remove the skillet, you should use oven mitts since the skillet will still be pretty warm.

This cake is delicious warm, why wait any longer?