Pineapple Upside Down Cake

Directions

1. 1
   Add in the crushed pineapple and diced cherries. Stir to combine and cook for about 2 minutes. Turn off the heat and let cool as you prepare the cake.3.Grease. Your. Pan. No, that is not what she said. No, you may not skip this. Take some time, get messy, grease (with shortening, fatty) and flour. Do it.4.In the bowl of an electric mixer, cream together remaining butter and sugar.
2. 2
   Add eggs, one at a time, allowing them to fully incorporate between additions. In a small bowl, sift** together flour, baking powder, and salt. In another small bowl, whisk together buttermilk, juice, and vanilla. Alternate the flour and liquid mixtures to the butter mixture, starting and ending with the dry ingredients.
3. 3
   Mix just to combine.5.In the bottom of each mini pan cubby, spoon a small amount of topping, just to cover the bottom. You will have just enough. Tap the tray to level the mixture. On top, add batter to fill the cubbies about halfway.
4. 4
   Bake for about 20 minutes, or until a toothpick comes out clean (check just the cake, not the topping).
5. 5
   Let the cakes cool slightly in the pan, then invert and let cool the rest of the way on wire rack. If you let it cool completely in the mini pan (or big pan, for that matter), the topping will stick and then be ugly. And the mid-century housewives were Never. Ugly.7.ENJOY!!*Sifting is for chumps. Just put it in a bowl and whisk it together. Just as good.