Preheat oven to 350°. Pour honey into a buttered 10-inch cast-iron skillet, tilting skillet to spread evenly. Top with pineapple.
Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until fluffy. Stir in vanilla. Whisk together flour and next 4 ingredients. Whisk together buttermilk and eggs. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat just until blended. Spread batter over pineapple.
Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 minutes to prevent excessive browning, if necessary. Cool in skillet on a wire rack 10 minutes.
Invert cake onto a serving platter. Drizzle with Honey Glaze. Let cool 15 minutes before serving.
This is the best pineapple upside down cake recipes I have made so far!! The cake turned out perfectly and was not too sweet even with the sauce. Loved the texture the corn meal added and the decadence of the honey.
I wanted the traditional butter and caramel idea brown sugar topping, so I used another recipes beginnings for butter, brown sugar, and the pineapples. But followed this recipe for the cake. It was moist, delicious, buttery, and the cornmeal was a great texture with the soft caramel top! I'll definitely use this recipe again.
I have made this Pinapple Upside Cake at least 4 times. Everyone begs me to make it. I personally love the honey glaze. I always make extra an use for my toast. This cake is so so sinfully delicious and fun to bake.
What a waste of ingredients! Honey doesn't behave like sugar, putting it in a "buttered" pan didn't keep it from sticking like rock after baking. Butter was all in the batter, it should have been divided between pan and batter. Cornmeal was a nice touch, though.
I am not a fan of honey, so I never should have made this desert. I remember my Mama making a Pineapple Upside Down Cake, and it having a wonderful caramel and butter sugar crust at the top - this one does not.
If you're a purist, forego the honey and do the real thing. This was a good recipe, but it's not what I think of when I remember Mama's Pineapple Upside Down Cake.
This is a five-star recipe for me because it delivers on exactly what it is - and the recipe like virtually all Southern Living recipes is well-written, well tested, and worthwhile. I made this exactly as written. Here are things I experienced that may help you enjoy this recipe completely: Plan on using three mixing bowls and use your largest one for the butter/sugar creaming step. Later you will be adding to that bowl the blended liquids from another bowl, and a dry flour/ salt/ soda mix from the third bowl. That first bowl will be holding *all* the batter ingredients at the end. When you pour the batter into the prepared iron skillet, do not be concerned that the measured honey added to the iron skillet seems to pool around the edges of the batter once the batter is in the skillet. It will all cook up beautifully. The finished cake is heavy and dense yet tender. And very pretty. A mild clover honey works very well.