This was my first attempt at a cake, any cake from scratch. It smelled divine and came out great! You could also use a box mix if you desire.
Pineapple Upside Down Cake
Ingredients:
1 1/3 cups of butter
1 cup brown sugar
1 (20 oz) can pineapple slices
1 1/2 cups sugar
1 tsp. vanilla
2 cups all purpose flour
2 tsp. baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup buttermilk
Directions:
Preheat oven to 350 degrees. Melt 2/3 cup butter, stir in brown sugar.
Spread in bottom of 12-inch cast iron skillet or a 12x9x2 pan. DO NOT GREASE
Arrange pineapple slices over sugar mixture.
In large bowl, cream sugar and remaining butter; beat in eggs and vanilla
Combine all dry ingredients; add alternately with the buttermilk, mixing well after each addition
Pour carefully over sugar mixture
Bake at 350 degrees for 50-60 minutes or until toothpick tests say its done. Immediately invert onto serving platter.
** I like to use the juice from the pineapple to replace some or all of the water. If you are using a box mix the juice can easily replace the water in the recipe and it makes the taste more tropical.**
Everything but the Kitchen Sink 
I absolutely love pineapple upside down cake! It was always my cake of choice as a little girl for my birthday. My grandmother would use maraschino cherries in the center of the pineapple slices, and when it was inverted she would use those cherries as candle holders! She also made hers from scratch, and used buttermilk. However, I love your idea of using the juice as part of the water. That must add great things to the already wonderful flavor! Thanks so much for this recipe, It will be one of two I make this weekend.
Yeah neither I or the Army Boy like cherries, that is why I left them out. The recipe I had also had walnuts on it but I am not a big fan of that either.. No problem glad you like it!!