1/4 cup light brown sugar
2 Tbsp. light butter
1 small can of pineapple slices in 100% juice, drained
3-4 maraschino cherries, stems removed (if any) and halved
1-1/4 cup all-purpose flour
1/4 cup sugar
1 tsp. baking powder
1/2 tsp baking soda
1 cup low-fat buttermilk
1/4 cup canola oil
1 large egg
1 tsp. vanilla extract
Buttery non-stick cooking spray
Preheat oven to 350 degrees F. Spray a 9-inch round baking pan with non-stick cooking spray.
In a large non-stick skillet, combine brown sugar and light butter. Set heat to medium-low and cook, stirring frequently, until the butter melts and the sugar dissolves; about 3 minutes. Set aside.
Make a single layer of the drained pineapple rings on the bottom of the non-stick coated baking pan. Put cherry halves upside down in the middle of each ring. Drizzle sugar coating mixture over layer of fruit and set aside.
In a medium mixing bowl whisk together flour, sugar, baking powder and baking soda. In a separate medium bowl whisk together buttermilk, oil, egg and vanilla extract. Slowly add the buttermilk vanilla mixture to the flour mixture, while stirring, until fully incorporated into a smooth cake batter.
Pour the batter evenly over the single layer of fruit and bake for about 40-45 minutes, until a toothpick inserted into the center comes out clean. Let cool about 20-30 minutes. Run a very thin plastic knife or spatula around the cake to loosen it from the pan. Invert it onto a serving plate and lift off the pan. Allow to complete cool and store in a covered cake container (refrigeration recommended), until ready to serve…enjoy!
Karen’s Note: I can’t believe how wonderful this cake is for the size…my dad just loved it! You may want to make two of these Pineapple Upside-Down Cakes or make it as well as my Cran-Apple Upside-Down Cake for a dessert variation…enjoy!