Pineapple Upside Down Cake

Preheat oven to 350 degrees F (180 degrees C).

Place Butter (4 Tbsp) into a 9 inch (deep dish) round cake pan. Make sure it is a deep pan. Sprinkle with Brown Sugar (1/2 cup). Top with Canned Pineapple Slices in Juice (8 slices) and arrange Maraschino Cherries (8) inside the pineapple hole. Set aside.

In a medium bowl, sift together All-Purpose Flour (1 cup), Granulated Sugar (1 cup), Baking Powder (1 tsp), Baking Soda (1/2 tsp), and Salt (1 tsp). Set aside.

Whisk together Buttermilk (1 cup), Butter (1/2 cup), Eggland's Best Classic Eggs (2) and Vanilla Extract (2 tsp). Pour this mixture in the flour mixture and whisk until there’s no lumps of flour, make sure not to over mix. Pour batter into prepared pan.

Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean with no wet batter.

Allow cake to cool for 5 to 10 minutes in the pan then invert it on a platter to cool completely. Serve and enjoy!