# 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. Grease a 9-inch round cake pan thoroughly with butter or cooking spray.
02 - Melt 1/4 cup butter and pour evenly into the prepared pan. Sprinkle brown sugar across the melted butter, spreading into a uniform layer.
03 - Place pineapple rings over the brown sugar mixture in a single, even layer. Center one maraschino cherry inside each pineapple ring.
04 - In a large mixing bowl, beat softened butter and granulated sugar together until pale and fluffy, approximately 3 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 evenly blended.
07 - Add dry ingredients to butter mixture in three portions, alternating with milk in two additions. Begin and end with flour mixture, mixing only until just combined after each addition.
08 - Spoon batter carefully over pineapple arrangement, spreading evenly with an offset spatula to avoid disturbing the topping pattern.
09 - Bake for 38-42 minutes until golden brown and a toothpick inserted into the center emerges clean or with moist crumbs only.
10 - Cool in pan for 10 minutes. Run a thin knife around the edges, then invert onto a serving plate. Serve warm or at room temperature.
