# What You Need:
→ Topping
01 - 1/4 cup unsalted butter
02 - 3/4 cup light brown sugar, packed
03 - 8-10 canned pineapple rings, drained
04 - 8-10 maraschino cherries
→ Cake Batter
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 tsp vanilla extract
09 - 1 1/2 cups all-purpose flour
10 - 1 1/2 tsp baking powder
11 - 1/2 tsp salt
12 - 1/2 cup whole milk
# How To Make:
01 - Preheat oven to 350°F. Generously grease a 9-inch round cake pan with butter or cooking spray.
02 - Melt 1/4 cup butter and pour into the bottom of the prepared pan. Sprinkle brown sugar evenly over the melted butter, spreading to cover the entire base.
03 - Arrange pineapple rings over the brown sugar mixture in a single layer. Place one maraschino cherry in the center of each pineapple ring.
04 - In a large mixing bowl, beat 1/2 cup softened butter and granulated sugar together until light, fluffy, and pale in color, approximately 3-4 minutes.
05 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
06 - In a separate medium bowl, whisk together flour, baking powder, and salt until well blended.
07 - Add the flour mixture to the butter mixture in three additions, alternating with milk in two additions. Begin and end with the flour mixture. Mix only until just combined to avoid overworking the batter.
08 - Carefully spoon the batter over the arranged pineapple and cherries. Gently spread the batter in an even layer, being careful not to disturb the fruit pattern.
09 - Bake for 38-42 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake should be golden brown and spring back when lightly touched.
10 - Let the cake cool in the pan for 10 minutes. Run a thin knife around the edges to loosen. Place a serving plate upside down over the pan and quickly invert to release the cake. Serve warm or at room temperature.
