Ingredients

FOR THE TOPPING:

• 1/4 c. 

  butter, melted

• 1/2 c. 

  packed brown sugar

• 1 

  (20-oz.) can pineapple rings in juice

• stemless maraschino cherries

FOR THE CAKE BATTER:

• 1 1/3 c. 

  all-purpose flour

• 1 tsp. 

  baking powder

• 1/2 tsp. 

  kosher salt

• 1/4 c. 

  butter, softened

• 1/2 c. 

  granulated sugar

• 1/4 c. 

  packed brown sugar

• 1 

  large egg

• 1 tsp. 

  pure vanilla extract

• 1/4 c. 

  sour cream

• 1/4 c. 

  pineapple juice (from can used for topping)

Directions

• Directions

• • Step 1Preheat oven to 350° and grease a round 9” cake pan.
  • Step 2Make topping: Mix butter with brown sugar and add to prepared cake pan. Let mixture spread to the edges, then add 7 pineapple rings. Place cherries inside and in between pineapple slices.
  • Step 3Make batter: In a small bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl using a hand mixer, cream butter with sugars. Beat in egg, vanilla, and sour cream, then slowly beat in flour mixture and pineapple juice until just combined. 
  • Step 4Spoon the batter over the pineapple, gently spreading out in an even layer.
  • Step 5Bake until cake is golden and a toothpick comes out clean, about 35 minutes.
  • Step 6Remove from oven, wait 5 minutes and flip cake upside-down onto serving platter. Wait 30 seconds more, then carefully lift pan off. Let cool completely before slicing and serving.