# 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 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 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 into the bottom of the prepared pan. Sprinkle brown sugar evenly over the melted butter, creating a uniform layer.
03 - Arrange pineapple rings over the sugar-butter mixture. Place a maraschino cherry in the center of each pineapple ring.
04 - In a large mixing bowl, beat 1/2 cup softened butter and 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 medium bowl, whisk together flour, baking powder, and salt until well combined.
07 - Add flour mixture to the butter mixture in three additions, alternating with milk in two additions. Begin and end with flour. Mix until just combined, being careful not to overmix.
08 - Spread batter evenly over the pineapple rings, smoothing the top with a spatula. Bake for 38-42 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let cake cool in the pan for 10 minutes. Run a thin knife around the edges to loosen, then carefully invert onto a serving plate. Serve warm or at room temperature.
