Ingredients:

  • ½ cup (1 stick) (113g) unsalted butter, melted
  • ¾ cup (150g) packed light brown sugar, firmly packed
  • 1 (20 ounce/567g) can pineapple rings, drained, juice reserved
  • ½ cup (approximately) maraschino cherries, halved
  • 1 ½ cups (192g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ½ cup (120ml) reserved pineapple juice (from the can), or milk

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan.
  2. Melt butter in the cake pan. Sprinkle brown sugar evenly over the melted butter.
  3. Arrange pineapple rings on top of the brown sugar mixture. Place a cherry half in the center of each ring and between the rings.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. In another bowl, cream together softened butter and granulated sugar until light and fluffy.
  6. Beat in eggs one at a time, then stir in vanilla extract.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice, beginning and ending with the dry ingredients. Mix until just combined.
  8. Pour the cake batter evenly over the pineapple and cherry arrangement in the cake pan.
  9. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes. Then, carefully invert the cake onto a serving plate.
  11. Serve warm or at room temperature.