Double Pineapple Upside-Down Cake

Pineapple Upside-Down Cake... I had never thought much about this cake until a couple of summers ago when visiting my grandparents in Montana for the fourth of July. One of my aunts brought a cake from Costco... a Pineapple Upside-Down Cake. At first, I wasn't even tempted. For some reason, this cake has always seemed a bit old-fashioned to me. And not in a good sense, in an out of my great great aunts musty closet sort of way. Appetizing, I know. Sure as sugar cookies that cake got the better of me, I had to taste it. I was amazed. This cake was super moist, and covered with tons of caramel-ey pineapple-y yumminess.  Simple pineapple, crushed, I think, with no cherries (gasp), which I really don't even like (double gasp). Never judge a book... by the closet it came from (whether it be your great great aunts or Costco), or its cherry-less cover! And that is where my quest began. Since then there have been so many times I have wanted that cake. I because I am Costco-less in my little corner of Wyoming... I must make it myself. I have tried so many recipes, and all of them fall short of my expectations. The cake is usually too much like a biscuit {I WANT CAKE, slightly sweet moist cake} has very little flavor, AND there is never enough pineapple!!! I don't want a few pretty sliced rings - I want a layer of serious pineapple, carmalized pineapple to be exact! Cherries - I really don't care about them, it's not Pineapple Cherry Upside-Down Cake after all, its Pineapple Upside-Down Cake. If the cherries are deal breakers for you than go ahead and throw some in. So here it is, my perfect Double Pineapple Upside-Down Cake. No pretty slices. No cherries. I hesitate to use the word perfect because my opinion may very well be different than yours. My perfect may not be yours. See what you think...

Double Pineapple Upside-Down Cake
*Recipe by Jasey's Crazy Daisy

2 (20 oz.) cans of crushed pineapple, drain and reserve 2 Tablespoons of the juice
6 Tablespoons of butter
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup flour
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 stick butter, softened
1/3 cup buttermilk

Preheat oven to 350. Set out a 9x2-inch round cake pan. Drain pineapple, reserving two Tablespoons of the juice. I pour my two Tablespoons out and then dump the pineapple into a fine mesh strainer and press on it with a spatula to make sure its drained well.

Place 6 Tablespoons butter in cake pan. Put it in the oven until the butter is melted. Tilt to coat all sides with butter. The extra butter will settle in the bottom of the pan. Sprinkle brown sugar evenly over the bottom of the pan. Sprinkle the drained pineapple evenly on top of the brown sugar. Set aside.

In a small bowl, whisk together eggs, reserved pineapple juice, and vanilla with a fork.

In mixing bowl, whisk together flour, sugar, baking powder, and baking soda. Add butter  buttermilk. Beat on low just until the flour is moistened. Increase speed to medium and beat for 1 1/2 minutes. Expect the batter to be stiff. Add 1/3 egg mixture at a time, beating for 20 seconds and scraping the bowl in between each addition. Pour the batter over the fruit and spread evenly.

Bake for 35-40 minutes, or until a toothpick comes out with just a few crumbs when inserted into the middle of the cake. Remove cake from oven and tilt in all directions to detach it from the pan. Let cool for 2-3 minutes. Place a large serving platter over the cake and turn the cake onto the platter. You may want to use hot mitts. Lift off the pan. Use the back of a spoon to smooth and spread the topping over any bare spots. If any pineapple mixture is left in the pan, scrape/pour it over the cake. Enjoy!.... maybe even with a scoop of vanilla ice cream. 

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