Ingredients:

  • ½ cup (1 stick; 113g) unsalted butter, melted
  • ¾ cup (150g) packed light brown sugar
  • 1 (20 ounce; 567g) can pineapple slices, packed in juice, drained (reserve juice)
  • 10-12 maraschino cherries, halved
  • 1 ½ cups (192g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick; 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • ¾ cup (177ml) pineapple juice (reserved from can)

Instructions:

  1. Grease a 9-inch round cake pan with melted butter.
  2. Pour melted butter into the pan. Sprinkle evenly with brown sugar.
  3. Arrange pineapple slices in a single layer over the brown sugar. Place a cherry half in the center of each pineapple ring and around the edges.
  4. In a medium bowl, whisk together flour, baking powder, and salt.
  5. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  6. Beat in eggs one at a time, then stir in the vanilla extract.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice, beginning and ending with the dry ingredients. Mix until just combined.
  8. Pour the cake batter evenly over the pineapple and cherry topping.
  9. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate (or, you know, those disposable plates!).