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1
Preheat oven to 350 degrees F.
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2
Peel the pineapple and remove core.
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3
Slice into (1-inch) thick circles.
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4
In a small saucepan melt butter with 1 tablespoon of water and add light brown sugar.
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5
Stir well with a whisk over medium heat until the sugar is completely dissolved and you have a nice smooth caramel, about 3 to 4 minutes.
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6
Pour into a round 9 1/2-inch nonstick cake pan.
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7
Arrange pineapple circles evenly in the caramel, (1 in the center and 5 around the outside usually works), and press down so they are submerged in the caramel.
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8
Place 1 maraschino cherry in the center of each pineapple ring.
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9
Make the batter: Sift flour and baking powder together.
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10
In a stand mixer cream butter and granulated sugar until light and fluffy, about 4 minutes.
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11
With mixer on low, add eggs 1 at a time.
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12
Add half the buttermilk and vanilla then half the flour.
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13
Add remaining buttermilk and then remaining flour.
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14
Pour the batter into the cake pan over the caramel and pineapple.
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15
Spread out evenly with a rubber spatula.
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16
Place the cake pan on a roasting tray to catch any caramel that may bubble over and bake in the oven for approx 1 hour.
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17
The cake should be nice and golden on top and puffed up slightly.
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18
When gently pressed in the center it should bounce back.
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19
Allow to cool slightly, (about 1 minute), before inverting onto a cake plate.
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20
Dust very lightly with confectioners' sugar and serve each slice with a scoop of yogurt gelato.
