Pineapple Upside Down Cake.

The ultimate upside down cake is that of the pineapple variety. And although it might seem tricky to assemble a cake where there is flipping involved, pineapple upside down cakes couldn’t be easier to make. What other cake offers up bronzed caramel, yellow pineapples and bright red maraschino cherries all in one go? The answer is none. In this easy recipe, the melted butter and brown sugar topping is assembled right in the pan. To make it, sprinkle the bottom of the pan with the sugar, top it with thinly sliced butter and melt the two together in the oven before adding the fruit and batter. After you decoratively top the caramel with pineapple slices and cherries, the whole shebang gets chilled while you assemble the batter, which helps set the caramel and fruit “design,” resulting in a perfect looking pineapple upside down cake. The batter is super moist, thanks to the use of oil rather than butter. Since there is butter in the topping, we promise you’ll get plenty of rich flavor. Buttermilk provides the cake with tang and tenderness and because some of the pineapple juice makes its way into the cake, too, you are guaranteed a wonderfully fruity cake. Upside down cakes are such an easy and impressive way to showcase fruit (and your baking prowess). Once you bake this cake, expect your friends and family to ask for it again and again.