🧂 Ingredients

• 1 can pineapple sliced Buy
• 1 jar Maraschino cherries Buy
• ¾ cup light brown sugar Buy
• 1 stick of butter Buy
• 1 ½ cups flour Buy
• 1 cup white sugar Buy
• 1 cup butter milk Buy
• 2 large eggs Buy
• 1 tablespoon baking powder Buy
• ½ teaspoon salt Buy
• Buy

📖 Instructions

🔥 Prep the pan and oven:
Preheat oven to 350°F (175°C).
Grease a 9-inch round cake pan or a square 8x8 inch pan.

🍍 Make the topping:
Pour melted butter into the bottom of the pan.
Sprinkle brown sugar evenly over the butter.
Arrange pineapple rings over the brown sugar.
Place a cherry in the center of each ring if using.

🎂 Make the cake batter:
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
Add eggs one at a time, beating well after each. Stir in vanilla.
Mix in the flour mixture in 3 parts, alternating with the pineapple juice and milk. Start and end with the flour.
Mix just until combined — don’t overbeat.

🔥 Assemble and bake:
Carefully pour the batter over the pineapple layer and smooth the top.
Bake for 40–50 minutes or until a toothpick inserted into the center comes out clean and the top is golden.

❄️ Cool and flip:
Let the cake cool in the pan for 10–15 minutes.
Run a knife around the edges, then invert the cake onto a serving plate.
Let it sit a minute with the pan still on top to help the topping release.

📝 Tips:
For extra caramel flavor, use dark brown sugar.
You can add 1–2 tablespoons of rum to the batter or topping for a boozy twist.
Best served warm with a scoop of vanilla ice cream 😋