Ingredients:

  • For the topping: Unsalted butter: 1/4 cup (56 g)
  • For the topping: Light brown sugar, packed: 1/2 cup (100 g)
  • For the topping: Canned pineapple rings (drained): 1 (20 oz / 567 g) can, reserve 2–3 tbsp (30–45 ml) juice for batter (use 8–10 rings depending on size). Alternatively, 1 small fresh pineapple, peeled, cored and thinly sliced (about 3 cups / 450 g)
  • For the topping: Maraschino cherries (optional): 8–10 whole cherries, drained
  • For the cake batter: All-purpose flour: 1 1/2 cups (190 g)
  • For the cake batter: Baking powder: 2 teaspoons
  • For the cake batter: Salt: 1/2 teaspoon
  • For the cake batter: Unsalted butter, softened: 1/2 cup (113 g)
  • For the cake batter: Granulated sugar: 3/4 cup (150 g)
  • For the cake batter: Large eggs: 2 (about 100–110 g total)
  • For the cake batter: Vanilla extract: 1 teaspoon (5 ml)
  • For the cake batter: Milk (whole or 2%): 1/2 cup (120 ml) — OR use reserved pineapple juice thinned with milk
  • Optional: 2 tablespoons (15 g) finely shredded sweetened coconut (for coconut variation)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) round pan (2–3 inches deep) and for easiest release butter and line the bottom with parchment.
  2. Make the caramel topping: Melt 1/4 cup (56 g) butter in a small saucepan over medium heat or in a microwave-safe bowl. Stir in 1/2 cup (100 g) packed light brown sugar until smooth and slightly bubbling.
  3. Pour the warm caramel evenly into the bottom of the prepared pan, coating the surface with a glossy layer.
  4. Arrange fruit: Drain pineapple and pat rings dry. Arrange 8–10 pineapple rings in a single layer over the caramel, fitting them snugly. Place a maraschino cherry in the center of each ring if using and fill any gaps with smaller pineapple pieces.
  5. Make the cake batter: Whisk together 1 1/2 cups (190 g) flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  6. Cream 1/2 cup (113 g) softened butter and 3/4 cup (150 g) granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla extract.
  7. Alternate adding the dry ingredients and 1/2 cup (120 ml) milk (or milk plus reserved pineapple juice), beginning and ending with the dry ingredients. Mix just until combined; do not overmix. If using the coconut variation, fold in 2 tablespoons shredded sweetened coconut now.
  8. Assemble and bake: Spoon the batter over the arranged pineapple and gently spread to cover the fruit (batter will be fairly thick). Bake at 350°F (175°C) for 35–45 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs and the edges are golden and pulling slightly from the pan.
  9. Cool briefly and invert: Let the cake cool in the pan on a rack for 8–12 minutes until warm but not hot. Run a knife around the edge to loosen, place a serving plate over the pan, invert quickly and carefully, and lift the pan off. If caramel sticks, wait another 2 minutes and try again.
  10. Serve: Serve warm or at room temperature. Optionally top with vanilla ice cream or lightly whipped cream. Store leftovers covered at room temperature for 1–2 days or refrigerate for longer.