evenly. Sprinkle the brown sugar over the butter. Arrange the pineapple slices over the brown sugar,
and place a maraschino cherry in the center of each pineapple ring.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda,
and salt. Set aside.
Combine Wet Ingredients: In a large bowl, beat the softened butter and granulated sugar until light
and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Assemble the Batter: Gradually add the dry ingredients to the wet mixture, alternating with the milk,
beginning and ending with the dry ingredients. Mix just until combined.
Pour the Batter: Carefully pour the batter over the pineapple and cherries in the pan, spreading it
evenly with a spatula.
Bake the Cake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the
center comes out clean. Allow the cake to cool in the pan for 10 minutes.
Invert the Cake: Run a knife around the edges of the cake to loosen it from the pan. Place a serving
plate over the pan and carefully invert the cake onto the plate. Let it sit for a few minutes before
lifting the pan.
