Ingredients
Method
Prepare the Topping
- Preheat the oven to 350°F (175°C).
- In a small bowl, mix the melted butter and brown sugar until well combined.
- Pour the mixture into a 9-inch round cake pan, spreading it evenly.
- Arrange the pineapple slices over the sugar mixture and place a cherry in the center of each slice.
Make the Cake Batter
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
Bake the Cake
- Pour the cake batter over the arranged pineapple slices in the cake pan.
- Smooth the top with a spatula.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Invert the cake onto a serving plate, allowing the pineapple topping to be on top.
- Serve warm or at room temperature.
Nutrition
Notes
For an extra touch, serve with whipped cream or vanilla ice cream. Make sure to let the cake cool slightly before inverting to prevent the topping from sticking.