Description

A classic dessert featuring caramelized pineapple rings and cherries atop a moist butter cake—with a nostalgic, crowd-pleasing finish that flips for a golden presentation.

Ingredients

½ cup (1 stick) unsalted butter, melted
2/3 cup packed light brown sugar
8 fresh pineapple rings (canned or fresh)
Maraschino cherries, for garnish (optional)
1½ cups all-purpose flour
2 tsp baking powder
¼ tsp salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup whole milk

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Instructions

Preheat oven to 350 °F (175 °C). Lightly grease a 9‑inch round cake pan.
Pour melted butter into pan; sprinkle brown sugar evenly over it.
Arrange pineapple rings over the sugar, placing a maraschino cherry in the center of each ring if using.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream softened butter and granulated sugar until light and fluffy, about 3 min.
Beat in eggs one at a time, then stir in vanilla.
Alternate adding dry ingredients and milk to butter mixture, beginning and ending with dry, mixing until just combined.
Spread batter gently over pineapple in the pan.
Bake 35–40 min until a toothpick in center comes out clean and cake springs back lightly.
Let pan cool on a rack for 10 min, then run a knife around edges and invert cake onto serving plate. Tap pan gently and lift away.
Serve warm or at room temperature—delicious with whipped cream or vanilla ice cream.

Notes

Use fresh pineapple for a lighter flavor; drain canned rings well.
Add a pinch of cinnamon to the brown sugar layer for spice.
Let cake cool slightly before inverting to prevent sticking.
Leftovers keep covered in the fridge up to 3 days; warm before serving.