Instructions

• Step 1: Prepare the Pan - Start by preheating your oven to 350°F (175°C). Grease your 9-inch round cake pan with 2 tablespoons of unsalted butter, making sure to cover the bottom and sides well. Sprinkle the packed light brown sugar evenly over the buttered surface.
• Step 2: Arrange the Pineapple and Cherries - Place the pineapple slices in a single layer over the brown sugar. Try to fit them snugly. Place a maraschino cherry in the center of each pineapple slice and any additional cherries in the gaps for a beautiful presentation.
• Step 3: Mix the Wet Ingredients - In a large mixing bowl, combine the remaining ½ cup of unsalted butter (melted), granulated sugar, and the egg. Whisk until well blended. Add the buttermilk, sour cream, canola oil, and vanilla extract. Mix until smooth.
• Step 4: Combine the Dry Ingredients - In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
• Step 5: Pour the Batter - Carefully pour the batter over the arranged pineapple and cherries in the cake pan, spreading it evenly with a spatula.
• Step 6: Bake the Cake - Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it to ensure it doesn’t overbake.
• Step 7: Cool and Flip - Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully run a knife around the edges to loosen it, then place a plate over the pan and flip it upside down to release the cake. Gently lift the pan to reveal the beautiful pineapple topping.
• Step 8: Serve and Enjoy - Allow the cake to cool completely before slicing. Serve it plain or with a dollop of whipped cream for an extra indulgent treat!