Ingredients:

  • 1/2 cup (1 stick) (113g) unsalted butter, cut into cubes
  • 3/4 cup (150g) packed light brown sugar
  • 1 (20 ounce) can pineapple slices in juice, drained (reserve juice) (567g)
  • 1/2 cup (120ml) Maraschino cherries, drained and halved
  • 1 1/2 cups (192g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) reserved pineapple juice (from the can)

Instructions:

  1. Grease the cake pan and line the bottom with parchment paper if desired.
  2. Melt butter in the cake pan (or saucepan). Stir in brown sugar until dissolved and bubbly. Cook briefly until slightly thickened.
  3. Arrange pineapple rings evenly over the caramel in the pan. Place a cherry in the center of each pineapple ring.
  4. Whisk together flour, baking powder, and salt in a bowl.
  5. In a separate bowl, cream 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 reserved pineapple juice, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
  8. Pour the cake batter evenly over the pineapple and cherries in the prepared pan.
  9. Bake in a preheated oven until a wooden skewer inserted into the center comes out clean, or with only a few moist crumbs clinging to it.
  10. Let the cake cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a serving plate. Remove parchment paper (if used).