Ingredients
Equipment
Method
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Topping:
- Pour the melted butter into the bottom of a 9-inch round cake pan. Sprinkle the brown sugar evenly over the butter. Arrange the pineapple slices in a single layer on top of the sugar mixture. Place a maraschino cherry in the center of each pineapple slice.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar:
- In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients:
- Add the dry ingredients to the butter mixture in three additions, alternating with the pineapple juice and milk, beginning and ending with the dry ingredients. Mix until just combined.
- Assemble and Bake:
- Pour the batter evenly over the prepared topping in the cake pan. Smooth the surface with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert:
- Allow the cake to cool in the pan for 10-15 minutes. Run a knife around the edges to loosen the cake, then invert it onto a serving plate. Let it cool completely before serving.
Notes
Pineapple Juice Substitute: If you run out of pineapple juice, orange juice works as a substitute.
Fresh Pineapple: For a fresh twist, use fresh pineapple slices instead of canned.
Fresh Pineapple: For a fresh twist, use fresh pineapple slices instead of canned.