Ingredients

For the Topping:

• ¼ cup unsalted butter (melted)

• ½ cup packed brown sugar

• 7–8 pineapple slices (canned or fresh)

• 7–8 maraschino cherries
  
  

For the Cake Batter:

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• ½ cup whole milk

• ¼ cup pineapple juice (from the can or fresh)
  
  

Instructions

Step 1: Prepare the Pan and Topping

1. Preheat oven to 350°F (175°C).

2. Pour melted butter into a 9-inch round cake pan, tilting it so the butter evenly coats the bottom.

3. Sprinkle brown sugar evenly over the butter.

4. Arrange pineapple rings over the sugar, slightly overlapping if necessary.

5. Place a maraschino cherry in the center of each pineapple ring. Set aside.
   
   

Step 2: Make the Cake Batter

1. In a medium bowl, whisk together flour, baking powder, and salt.

2. In a large bowl, beat butter and sugar together until light and fluffy (about 3 minutes).

3. Add eggs one at a time, mixing after each addition. Stir in vanilla extract.

4. Combine milk and pineapple juice in a small cup.

5. Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture, beginning and ending with flour.

6. Mix just until smooth — do not overbeat.
   
   

Step 3: Assemble and Bake

1. Pour the batter over the prepared pineapple topping, spreading evenly with a spatula.

2. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

3. Remove from oven and let the cake rest in the pan for 10–15 minutes.

4. Carefully invert the cake onto a serving plate while still warm. Tap gently to release it from the pan.
   
   

Step 4: Serve

1. Allow to cool slightly before slicing.

2. Serve warm or at room temperature — delicious on its own or with a scoop of vanilla ice cream.

Chef’s Tips

• To prevent sticking, line the bottom of your pan with parchment paper before adding the topping.

• If you prefer a richer flavor, replace half the milk with sour cream or yogurt.

• For a tropical twist, sprinkle shredded coconut over the brown sugar before layering the pineapples.