Chocolate-Stout Upside-Down Pineapple Cake Recipe

Ingredients (16)

• For the Pineapple Layer:
• 1 stick (4 ounces) unsalted butter, melted
• 1 cup (about 7 ounces) packed dark brown sugar
• 1 large pineapple, peeled and cored or 1 pound fresh pineapple spears
• For the Chocolate-Stout Cake:
• 2 cups chocolate stout or regular stout
• 2 sticks (8 ounces) unsalted butter
• 1/3 cup natural cocoa powder
• 2 cups (about 10 ounces) all-purpose flour
• 2 cups (about 14 ounces) packed dark brown sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup buttermilk, at room temperature
• 3 large eggs, at room temperature, lightly beaten
• 2 teaspoons pure vanilla extract