Ingredients:

  • 1/2 cup (113g) unsalted butter, melted in pan
  • 1 cup (200g) light brown sugar, packed
  • 1 can (20 oz) pineapple rings in juice, drained (reserve juice)
  • 15 maraschino cherries, patted dry
  • 2.5 cups (312g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1/2 cup (120ml) reserved pineapple juice
  • 1/2 cup (120ml) buttermilk, room temperature
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract

Instructions:

  1. Place 1/2 cup butter in a 9x13-inch baking pan and place in the oven while preheating to 350°F (175°C) until melted.
  2. Remove pan from oven and sprinkle brown sugar evenly over the melted butter. Arrange dried pineapple rings in three rows of four, and place a cherry in the center of each ring.
  3. In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt. Using the reverse aeration method, add the softened butter and mix on low until the mixture resembles coarse crumbs.
  4. Add the reserved pineapple juice, buttermilk, eggs, and vanilla extract. Beat with an electric hand mixer until the batter is smooth and well-emulsified.
  5. Carefully pour the batter over the pineapple arrangement in the pan, smoothing the top with a spatula.
  6. Bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Allow the cake to rest in the pan for exactly 10 minutes to let the caramel set slightly, then invert onto a large platter.