Baking Instructions

• Preheat your oven to 350°F and place an oven rack in the center. Spray a 9-inch round cake pan with cooking spray and set it aside.
• In a small saucepan over medium heat, melt 4 tablespoons of unsalted butter with 1/2 cup of packed light brown sugar, stirring often. When the sugar is bubbly and slightly browned, it is ready.
• Pour this mixture into the prepared cake pan, spreading it across the bottom in an even layer. Allow it to cool slightly.
• Drain the pineapple rings and save 1/2 cup of the juice. Place one ring in the center of the pan and arrange 6 to 7 more rings around it. Put a maraschino cherry in the center of each ring and set aside.
• In a medium bowl, combine 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt, then set it aside.
• In a large bowl, combine 1 cup of granulated sugar and 8 tablespoons of room-temperature unsalted butter. Beat these together with an electric mixer on medium speed until light and creamy, about 5 minutes. Add in 2 large eggs and continue mixing until smooth, about 1 minute.
• With the mixer on low speed, gradually add the flour mixture in three parts, alternating with the reserved 1/2 cup of pineapple juice. Start with 1/3 of the flour mixture and mix until combined, then add 1/2 of the pineapple juice, mixing until smooth. Repeat this process with another 1/2 of the remaining flour mixture, followed by the rest of the pineapple juice, and finish with the last of the flour mixture, mixing until entirely smooth.
• Dollop the thick batter over the arranged fruit in the pan using a large spoon. Smooth it out with an offset spatula, then gently tap the pan on the counter to help settle the batter.
• Bake the cake for about 45 minutes or until it is dark golden-brown and a cake tester comes out clean.
• Once done, take the cake out of the oven and place it on a cooling rack for 10 minutes. To invert the cake, place a plate over the top of the pan, grip both the plate and the pan, and flip them together. Carefully lift the pan away. You can serve the cake warm or wait for it to cool before serving or storing.