Ingredients:
• 1 can (20 oz) pineapple slices, drained
• ½ cup unsalted butter, melted
• 1 cup packed brown sugar
• 6–8 maraschino cherries
• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
Method:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan. Pour the melted butter into the bottom of the pan and sprinkle the brown sugar evenly over it.
2. Arrange the pineapple slices over the brown sugar and place a maraschino cherry in the center of each pineapple ring.
3. In a bowl, whisk together the flour, baking powder, and salt.
4. In another large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
5. Gradually add the dry ingredients, alternating with the milk. Mix just until combined.
6. Carefully spread the batter evenly over the pineapple and cherries.
7. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool for about 10 minutes. Carefully place a serving plate over the pan and invert the cake in one quick motion. Let the caramelized pineapple topping settle before slicing.
