Ingredients
Method
- Set the oven to 350°F (175°C) so it fully heats while you prepare the pan.
- Pour the melted salted butter into a deep pie plate or round cake pan, tilting and spreading it so the base is covered and the sides are lightly coated.
- Scatter the brown sugar evenly over the butter, then arrange the pineapple rings across the bottom and along the sides, trimming any extra rings as needed to fill gaps.
- Tuck a cherry into the center of each pineapple ring and place a few more wherever there are open spaces, then set the pan aside.
- In a large bowl, beat the softened unsalted butter with the granulated sugar until the mixture looks pale and fluffy.
- Beat in the eggs one at a time, mixing well after each so the batter stays smooth.
- Blend in the vanilla until evenly distributed.
- In another bowl, whisk together the flour, baking powder, and salt until uniform.
- Add the dry mixture and the milk to the butter mixture in turns, starting and ending with the dry ingredients, stirring gently just until no dry streaks remain.
- Carefully spread the batter over the fruit layer, smoothing the top without disturbing the arrangement underneath.
- Bake for 35 minutes, then loosely tent the top with foil and return to the oven for another 15 minutes, until a toothpick in the center comes out with only a few moist crumbs.
- Let the cake rest for 10–15 minutes, then run a knife around the edge and confidently flip it onto a serving platter.
- Allow it to cool slightly before slicing, serving warm for the softest texture and richest flavor.
Nutrition
Notes
There’s something magical about flipping this cake and seeing the glossy fruit revealed, like opening a little window into childhood. It’s best enjoyed slightly warm, when the caramelized topping is still soft and the cake is at its most tender.