Ingredients:

  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) unsalted butter, cut into small pieces
  • 1 (20 ounce / 567g) can pineapple slices, packed in juice, drained (reserve juice!)
  • 1/4 cup (approximately 8) maraschino cherries, halved
  • 1 1/2 cups (190g) all-purpose flour, plus more for dusting the pan
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) pineapple juice (from the can)

Instructions:

  1. Grease and flour a 9-inch round cake pan. Cut a parchment paper circle for the bottom.
  2. In the cake pan, combine sugar and butter. Cook over medium heat until melted and golden brown, swirling occasionally. Remove from heat.
  3. Arrange pineapple slices decoratively over the caramel. Place a cherry half in each ring center, if desired.
  4. In a medium bowl, whisk together flour, baking powder, and salt.
  5. In a large bowl, cream together softened butter and sugar until light and fluffy.
  6. Beat in the eggs one at a time, then stir in the vanilla extract.
  7. Gradually add the dry ingredients to the wet, alternating with pineapple juice, beginning and ending with dry. Mix until just combined.
  8. Gently pour batter over pineapple, spreading evenly.
  9. Bake at 350°F (175°C) for 45-50 minutes, or until a skewer comes out clean.
  10. Cool in the pan for 10-15 minutes before inverting onto a plate. Remove parchment. Serve warm or at room temperature.