Ingredients:

  • 60g unsalted butter, melted
  • 150g light brown sugar, packed
  • 20 oz canned pineapple rings, drained and patted dry
  • 9 maraschino cherries, stems removed
  • 190g cake flour
  • 200g granulated sugar
  • 7g baking powder
  • 2g salt
  • 115g unsalted butter, softened
  • 2 large eggs, room temperature
  • 60g sour cream
  • 60ml reserved pineapple juice
  • 5ml vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Pour 60g melted butter into a 9-inch deep-dish cake pan, swirling to coat the bottom and sides.
  2. Sprinkle 150g light brown sugar evenly over the melted butter until a thick paste forms. Arrange drained pineapple rings on top of the sugar, then nestle a maraschino cherry in the center of each ring until the bottom is fully covered.
  3. Sift the 190g of cake flour, 7g of baking powder, and 2g of salt into a bowl.
  4. Beat the 115g of softened butter and 200g of granulated sugar in a large bowl until pale and fluffy (about 3 minutes).
  5. Mix in the 2 eggs one at a time, then stir in the 60g of sour cream and 5ml of vanilla extract until smooth and velvety.
  6. Alternately add the dry ingredients and the 60ml of pineapple juice to the butter mixture, starting and ending with the flour.
  7. Spread the batter gently over the fruit, being careful not to shift the rings.
  8. Bake for 45 minutes until a toothpick comes out clean and the edges are pulling away. Let the cake cool in the pan for exactly 10 minutes, then run a knife around the edge and flip it onto a serving plate until you hear the fruit release.