# What You'll 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 teaspoon vanilla extract
09 - 1 1/2 cups all-purpose flour
10 - 1 1/2 teaspoons baking powder
11 - 1/2 teaspoon salt
12 - 1/2 cup whole milk
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan thoroughly with butter or cooking spray.
02 - Melt 1/4 cup butter and pour into the bottom of the prepared pan. Sprinkle 3/4 cup brown sugar evenly over the melted butter.
03 - Place pineapple rings over the sugar-butter mixture. Add a maraschino cherry in the center of each pineapple ring.
04 - In a large mixing bowl, beat 1/2 cup softened butter and 1 cup granulated sugar with an electric mixer until light and fluffy, approximately 3-4 minutes.
05 - Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
06 - In a separate bowl, whisk together flour, baking powder, and salt until well blended.
07 - Add dry ingredients to butter mixture in three additions, alternating with milk. Begin and end with flour. Mix until just combined, being careful not to overmix.
08 - Spread batter evenly over pineapple arrangement. Smooth top with a spatula to create an even layer.
09 - Bake for 38-42 minutes until golden brown and a toothpick inserted into the center comes out clean.
10 - Cool in pan for 10 minutes. Run a knife around edges to loosen, then carefully invert onto a serving plate. Serve warm or at room temperature.
