# 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 Steps:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan thoroughly.
02 - Melt 1/4 cup butter and pour into the bottom of the prepared pan. Sprinkle brown sugar evenly over the melted butter to form the caramel base.
03 - Place pineapple rings evenly over the sugar mixture. Position a maraschino cherry in the center of each pineapple ring.
04 - In a mixing bowl, beat 1/2 cup softened butter and granulated sugar together until light and fluffy, approximately 3 minutes.
05 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
06 - In a separate bowl, whisk together flour, baking powder, and salt until well blended.
07 - Add the flour mixture to the batter in three additions, alternating with the milk and beginning and ending with flour. Mix until just combined, being careful not to overmix.
08 - Spread the batter evenly over the pineapple rings and smooth the top. Bake for 38-42 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then invert onto a serving plate. Serve warm or at room temperature.
