Directions
- Preheat your oven to 175°C (350°F). Grease a 23 cm (9-inch) round cake pan and set it aside.
- In a small saucepan over low heat, melt the butter for the topping. Stir in the brown sugar until fully combined and glossy. Pour this mixture evenly into the bottom of the prepared pan.
- Arrange the pineapple rings over the brown sugar layer, placing them neatly to cover the base. Press a maraschino cherry into the center of each ring for a classic look.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes. The mixture should look pale and airy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, scraping down the sides of the bowl as needed.
- Add the dry ingredients to the wet mixture in two additions, alternating with the pineapple juice. Begin and end with the flour mixture, mixing gently until just combined.
- Carefully pour the batter over the arranged pineapple rings, spreading it evenly without disturbing the topping.
- Bake for 40–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes. Place a serving plate over the pan and carefully invert it. Lift the pan slowly to reveal the caramelized pineapple topping.
- Allow the cake to cool slightly before slicing, so the topping sets beautifully.
Recipe Details
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: 55–60 minutes
Servings: 8
Difficulty Level: Medium
Variations & Substitutions
For a fresher flavor, use fresh pineapple slices instead of canned, lightly sautéed before arranging in the pan. Coconut sugar can replace brown sugar for a deeper, caramel-like sweetness. Add a pinch of cinnamon or nutmeg to the batter for extra warmth. If cherries aren’t your favorite, you can leave them out or replace them with thin slices of strawberries or mango.
Serving Suggestions
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