Ingredients
1 cup packed brown sugar
1 can (20 oz) pineapple slices, drained
Maraschino cherries
1 1/2 cups all-purpose flour
1/2 cup unsalted butter
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup milk
2 large eggs
1 tsp vanilla extract
Instructions
Prepare the Topping:
Preheat your oven to 350°F (175°C).
In a saucepan, melt 1/2 cup of butter. Add the brown sugar and stir until melted and combined. Pour this mixture into a 9-inch round cake pan, spreading it evenly.
Arrange the pineapple slices on top of the sugar mixture. Place a maraschino cherry in the center of each pineapple ring.
Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Assemble and Bake:
Pour the batter over the pineapple and cherries in the cake pan, spreading it evenly.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan on a wire rack for about 10 minutes. Run a knife around the edge of the pan to loosen the cake, then invert it onto a serving plate.
Enjoy.