1. Prepare the pan
Preheat your oven to 350°F (175°C).
Grease a 9 × 13-inch baking pan generously with butter or nonstick spray.
2. Make the pineapple topping
Pour the melted butter evenly across the bottom of the pan.
Sprinkle the brown sugar evenly over the butter.
Arrange the pineapple rings over the brown sugar. Place a maraschino cherry in the center of each pineapple ring.
Drizzle the 2 tablespoons of pineapple juice over the fruit.
3. Prepare the dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
4. Make the cake batter
In a large bowl, beat the softened butter and granulated sugar for about 2–3 minutes, until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
5. Combine the batter
Add the dry ingredients gradually, alternating with the pineapple juice and milk.
Mix just until combined. Avoid overmixing.
6. Add the batter to the pan
Carefully spoon the cake batter over the pineapple and cherries.
Spread it gently into an even layer without disturbing the fruit underneath.
7. Bake
Bake for approximately 40–50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
8. Rest briefly
Remove the cake from the oven and let it cool in the pan for about 10–15 minutes.
Don’t let it cool completely in the pan, because the caramelized topping can stick.
9. Flip the cake
Place a large serving platter over the baking pan.
Carefully and quickly flip the pan upside down.
Leave the pan in place for about 30 seconds, then gently lift it away.
If any pineapple or cherries remain in the pan, simply place them back onto the cake.
10. Serve
Let the cake cool slightly before slicing.
Serve warm or at room temperature, either on its own or with a scoop of vanilla ice cream.
Buttery, caramelized, fruity, and wonderfully nostalgic! 🍍🍒
YES or NO—would you eat this classic cake?
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