Ingredients:

  • 1/4 cup unsalted butter (57g), melted
  • 1/2 cup light brown sugar (100g), packed
  • 7 canned pineapple slices, thoroughly patted dry
  • 7 maraschino cherries, stems removed
  • 1 1/2 cups all-purpose flour (190g), sifted
  • 1 cup granulated sugar (200g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup reserved pineapple juice (120ml)
  • 1/4 cup sour cream (60g)
  • 1 tablespoon vanilla extract
  • 1/2 cup unsalted butter (113g), melted

Instructions:

  1. Preheat your oven to 350°F (175°C). Melt 1/4 cup of butter and pour it directly into a 9-inch cast iron skillet or round cake pan. Sprinkle the brown sugar evenly over the butter and whisk slightly until it reaches a wet sand consistency.
  2. Lay the thoroughly dried pineapple rings on top of the sugar mixture. Place a maraschino cherry in the center of each ring in a symmetrical arrangement.
  3. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk together the eggs, reserved pineapple juice, sour cream, vanilla extract, and the remaining 1/2 cup of melted butter.
  4. Gently fold the wet ingredients into the dry ingredients until just combined. Pour the batter evenly over the arranged fruit and smooth the top with an offset spatula.
  5. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before inverting onto a serving plate.