Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) light brown sugar, packed
  • 1 can (20 oz / 567g) pineapple slices in juice, drained well
  • 12 maraschino cherries, patted dry
  • 1 1/2 cups (190g) cake flour
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated white sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (120ml) whole milk, room temperature

Instructions:

  1. Melt the butter directly in a 9-inch cast iron skillet or round cake pan (or pour in previously melted butter). Sprinkle the brown sugar evenly across the bottom.
  2. Arrange the pineapple slices in a concentric circle and place a maraschino cherry in the center of each ring, packing them tight to prevent shifting.
  3. In a mixing bowl, cream the softened butter and white sugar until pale and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Sift together the cake flour, baking powder, and salt. Alternate adding the dry ingredients and milk to the butter mixture, mixing until just combined.
  6. Spread the batter evenly over the pineapple layer using an offset spatula.
  7. Bake at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted in the center comes out clean and edges are golden-brown.
  8. Remove from oven and let the cake rest in the pan for exactly 10 minutes.
  9. Run a thin knife around the edges to loosen. Place a heatproof serving plate over the pan, flip in one swift motion, and let sit for 1 minute before lifting the pan.