INGREDIENTS:
For the topping:
1/4 cup unsalted butter
1/2 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained (reserve juice)
Maraschino cherries, drained
For the cake batter:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup pineapple juice (reserved from the canned pineapple)
1/4 cup milk.
INSTRUCTIONS:
Method:
Prepare the Topping:
Preheat your oven to 350°F (175°C).
Melt 1/4 cup of unsalted butter and pour it into a 9-inch round cake pan, spreading it evenly over the bottom.
Sprinkle the brown sugar evenly over the melted butter in the cake pan.
Arrange the Pineapple and Cherries:
Arrange the pineapple slices in a single layer over the brown sugar, fitting them snugly into the pan.
Place a maraschino cherry in the center of each pineapple slice and in any gaps between the slices. Set aside.
Make the Cake Batter:
