Pineapple upside down cake!

Recently, canned pineapple went on sale at Publix. It was a BOGO sale, so I bought up a bunch to use in various recipes. Canned pineapple is great, because it tastes almost as good as fresh, it can be used in a lot of recipes, and it's really good for you! Pineapple is loaded with vitamin C, has fiber, and best of all, it's fat free and low calorie! Here is our favorite canned pineapple recipe.

Pineapple upsidedown cake!
3-4Tbsp butter
7 slices pineapple, drained on paper towels
3/4C brown sugar
1C flour
1Tbsp baking powder
8Tbsp buttermilk, divided
6Tbsp butter, softened
1/2C granulated sugar
2 eggs
1tsp vanilla extract

Place butter in an 8-10 inch cast iron skillet, and put the skillet in the oven while you preheat the oven to 350 degrees. After the butter melts, remove the skillet and add the brown sugar, spreading it evenly over the butter. Place the pineapple slices over the sugar.
Place the butter and sugar in a stand mixer and beat until fluffy. Mix the flour and baking powder together with a pinch of salt and add them to the mixer. Add 6Tbsp of the buttermilk. Beat on medium for exactly 1 1/2 minutes. Combine the eggs and the remaining 2 Tbsp of buttermilk and the vanilla. Add to the batter and beat for 30 seconds longer. Scrape the batter over the pineapple and spread it around so that it is even. Bake for 40 minutes, or until cake is done. Let sit in the skillet for 10-15 minutes and then invert onto a plate. Enjoy! Sometimes I use whole wheat flour in this cake. It turns out heavier, but still pretty good! This is an easy dessert to make if you are pressed for time and have people coming over.