Pineapple upside down fantasy!!

The difference between a good pineapple upside down cake a GREAT one is separated by using fresh pineapples. Fresh pineapples bring a bolder sweeter flavor than when using canned. First peel and core one ripened pineapple.

Cut the pineapple into whatever style you want on the top of your cake. At this point slice about 6 cherries. In 2 round 9" pans pour 1/4 cup of butter and all the brown sugar (evenly divided). 

Lay down the fruit on top of the sugar and butter in only one of the pans.

                                   

 2 sticks of butter

2 1/4 cups of sugar

5 Large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

3 cups of cake flour

1/4 teaspoon salt

1 1/4 cups whole buttermilk

1 1/2 cups brown sugar

PREHEAT THE OVEN TO 350*

Mix the flour, baking powder and salt and set aside. Cream the butter until smooth then add the sugar until fluffy. Beat in the eggs one at a time incorporating every one before adding the next. Add in the vanilla. 

Alternate the buttermilk and flour mixture, beginning and ending with flour.

Pour the cake batter in both pans.

Cook for 40-45 MINUTES.

COOL

To arrange:

Layer the "decorated" cake on top of the non decorated cake. 

Ice with your own butter cream frosting, mine is pineapple butter cream.

This sweet fruity cake is moist and delicious. 

A surprise in every bite!!!