Step 1

Preheat the oven to 350°F. Spray a non stick metal 13 x 9 inch pan with baking spray.

Step 2

On the stove top in a small saucepan, melt together 1/2 cup  butter with 1 1/2 cups packed brown sugar. Cook just until combined then remove from the heat and spread into the bottom of the prepared pan.

Step 3

Arrange the pineapple slices on top and place a maraschino cherry in the center of each slice.

Step 4

In a mixing bowl, cream together the remaining 3/4 cup butter, sugar and vanilla

Step 5

Add the eggs one at a time mixing well after each addition.

Step 6

Sift together the cake flour, baking powder and salt. Add to the creamed mixture alternately with the buttermilk beginning and ending with flour.

Step 7

Spread batter evenly over the pineapple slices. The batter will be thick.

Step 8

Bake for 50-55 minutes or until a toothpick inserted into the center comes back clean.

Step 9

Remove from the oven and rest for 5 minutes. Invert onto a serving platter.

Step 10

Leave the pan on top for a couple of minutes to allow all of the caramel to drip down the sides of the cake.

Step 11

Serve warm with whipped cream or vanilla ice cream.