Ingredients:

  • 1/4 cup (60g) unsalted butter
  • 1/2 cup (100g) packed brown sugar
  • 1 can (20 oz / 567g) sliced pineapple in juice, drained
  • Maraschino cherries, for garnish (optional)
  • 1 1/2 cups (180g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) whole milk
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions:

  1. Preheat the oven to 350°F (175°C) and melt the butter in the cake pan.
  2. Sprinkle the brown sugar evenly over the melted butter.
  3. Place the drained pineapple slices on top of the brown sugar mixture and add maraschino cherries in the center of each ring if using.
  4. In a mixing bowl, whisk together the flour, baking powder, and salt.
  5. In another bowl, combine sugar, eggs, oil, milk, and vanilla. Mix until smooth.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Pour the cake batter evenly over the arranged pineapple and cherries.
  8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before inverting onto a serving platter.