# 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 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. Thoroughly grease a 9-inch round cake pan with butter or cooking spray.
02 - Melt 1/4 cup butter and pour evenly into the prepared pan. Sprinkle brown sugar across the butter in a uniform layer.
03 - Place pineapple rings over the brown sugar mixture. Position one maraschino cherry in the center of each pineapple ring for classic presentation.
04 - In a large mixing bowl, beat 1/2 cup softened butter and granulated sugar together until pale and fluffy, approximately 3-4 minutes.
05 - Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract until fully incorporated.
06 - In a separate bowl, whisk together flour, baking powder, and salt until evenly combined.
07 - Add flour mixture to the butter mixture in three portions, alternating with milk in two portions. Begin and end with flour. Mix until just combined, taking care not to overmix.
08 - Spread batter evenly over the pineapple arrangement, smoothing the top with a spatula. Bake for 38-42 minutes until a toothpick inserted into the center emerges clean.
09 - Allow cake to rest in the pan for 10 minutes. Run a knife around the edges to release, then carefully invert onto a serving plate. Serve warm or at room temperature.
