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Preheat oven to 350 degrees.
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- 2
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Spray 2 (9 inch) cake rounds with non stick spray and coat with flour. (You can also use a 12 inch circle or a 9x13 cake pan) or any pan that suits your needs.
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Measure out all ingredients
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Beat the butter (1 cup softened) with an electric mixer until creamy and fluffy.
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Add in the sugar and cream butter and sugar together.
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Add in the eggs one at a time to the mixture. Allow the egg to mix in before adding the next.
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Stir in the vanilla and set aside.
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Combine the flour and the baking powder into a separate bowl. Whisk together.
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Add in 1/3 of the flour mixture to the batter. Let it mix completely.
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Then add in half of the buttermilk. Allow it to mix completely. Repeat the process until all the milk and flour have been added.
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Set your mixture aside.
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Melt butter (1/2 a cup) and combine with the brown sugar. Than pour the mixture into your greased and floured pan.
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Place as many pineapple rings into the pan as you can.( I was able to place 12 pineapple slices into the pan). Than put a cherry in the center of each pineapple.
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Cover the pineapple and cherries with the cake mixture and place in the oven for 35-45 minutes. ( time differs according to size of pan and how many you put in the oven at once).
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Let cool completely and flip over. WARNING: there is leftover glaze when you flip the cake over and it can get messy:) TADA!
