Ingredients:

  • 115g unsalted butter, melted
  • 200g light brown sugar, packed
  • 1 can (20 oz) pineapple rings in juice, drained
  • 12 maraschino cherries, patted dry
  • 250g all-purpose flour, sifted
  • 200g granulated sugar
  • 225g unsalted butter, softened
  • 3 large eggs, room temperature
  • 120ml whole milk
  • 2 tsp baking powder
  • 1 tbsp vanilla extract
  • 1/2 tsp salt

Instructions:

  1. Melt the topping butter in a 9-inch cast iron skillet or round cake pan over low heat, or microwave and pour into the pan.
  2. Sprinkle the brown sugar evenly across the bottom of the pan.
  3. Arrange pineapple rings on top of the sugar and place a maraschino cherry in the center of each ring.
  4. Beat the softened butter and granulated sugar until the mixture looks pale and fluffy, approximately 3 minutes.
  5. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  6. Alternately add the sifted flour, baking powder, and salt with the milk, mixing on low speed just until combined.
  7. Pour the batter over the fruit layer and bake for 45 minutes or until a toothpick comes out clean.