Ingredients
Topping
1/3 cup Butter
3/4 cup firmly packed brown sugar
12 slices Dole pineapple well-drained
1 (10-ounce) jar maraschino cherries, stems removed (or fresh sweet pitted cherries)

Cake
2 cups all-purpose flour
1 tbs baking powder
1/4 tsp salt
1 cup firmly packed brown sugar
2/3 cup butter, softened
3 large farm fresh eggs
2 1/2 tsp vanilla
3/4 cup milk

 

Method
Heat oven to 350 degrees.

Melt 1/3 cup butter in a 9 x 13-inch ungreased baking pan in the oven. Stir in 3/4 cup brown sugar. Spread mixture evenly in pan. Arrange 12 pineapple slices on top. Place cherry in the center of each pineapple slice, if desired.

 

Combine flour, baking powder, and salt in a bowl; set aside.

Combine 1 cup brown sugar and 2/3 cup butter in a bowl; beat at medium speed, scraping the bowl often, until creamy. Continue beating, adding eggs 1 at a time, until well mixed. Stir in vanilla.

Gradually add flour mixture alternately with milk, beating at low speed and scraping the bowl often after each addition.

 

Gently spread batter over the pineapple. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Loosen the sides of the cake from the pan by running the knife around the inside of the pan. Invert cake onto serving platter; let stand 5 minutes. Remove pan. Cool completely.

 

Enjoy