# What You'll Need:
→ Topping
01 - 1/4 cup unsalted butter
02 - 3/4 cup packed light brown sugar
03 - 8 to 10 canned pineapple rings, drained
04 - 8 to 10 maraschino cherries
→ Cake Batter
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1 1/2 cups all-purpose flour
10 - 1 1/2 teaspoons baking powder
11 - 1/2 teaspoon salt
12 - 1/2 cup whole milk
# How-To Steps:
01 - Preheat the oven to 350°F. Grease a 9-inch round cake pan.
02 - Melt 1/4 cup butter and pour it into the cake pan. Evenly sprinkle the light brown sugar over the melted butter.
03 - Place pineapple rings over the sugar mixture and center a maraschino cherry within each ring.
04 - In a mixing bowl, beat 1/2 cup softened butter and 1 cup granulated sugar together until light and fluffy.
05 - Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
06 - Whisk together all-purpose flour, baking powder, and salt in a separate bowl.
07 - Add the flour mixture to the creamed mixture in three parts, alternating with the milk, beginning and ending with flour. Stir until just combined.
08 - Pour batter evenly over the arranged pineapple and cherries, smoothing the surface.
09 - Bake for 38 to 42 minutes, until a toothpick inserted into the center comes out clean.
10 - Allow the cake to cool in the pan for 10 minutes, then loosen the edges with a knife and invert onto a serving plate. Serve warm or at room temperature.
