- 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, leaving the extra butter to 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 and 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.