The best pineapple upside-down cake I've ever had, and one of the best cakes I've ever made. It's an easy, no-mixer cake. The cake is soft, sweet, with almost imperceptible tang from the buttermilk that adds another layer of flavor. The pineapple slices add chewiness and texture to the otherwise falling-apart-soft cake. While baking, the pineapple caramelizes in a butter and brown sugar bath giving the cake it's signature glistening top and adding so much rich, browed butter flavor to the pineapple. The maraschino cherries add a burst of sweet flavor, and they're so eye-catching. The buttery, brown sugary pineapple juice that seeps down into the cake from the slices on top make the cake so soft, moist, and buttery that it just melts in your mouth. It's a perfect cake for Easter, Mother's Day, baby and bridal showers, brunch, or anytime you want a cheery, happy cake. YIELD: one 9-inch round cake, 8 to 10 servings PREP TIME: 15 minutes COOK TIME: abou
