Preparation Steps

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
• For the topping: Melt 0.5 cup of butter in a small saucepan and pour it into the prepared cake pan. Sprinkle evenly with 1 cup of packed brown sugar. Arrange the drained pineapple rings over the brown sugar mixture. Place a maraschino cherry in the center of each pineapple ring, if desired.
• For the cake: In a large bowl, whisk together 1.5 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoon of salt.
• In a separate bowl, cream 0.5 cup of softened butter until light and fluffy. Beat in the 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with 0.5 cup of milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
• Gently spread the cake batter evenly over the pineapple and brown sugar topping in the prepared pan.
• Bake for 40-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
• Let the cake cool in the pan for about 10 minutes before inverting it onto a serving platter. Serve warm.