Directions
Directions Step 1: Preheat the oven to 350° and grease a round 9” cake pan. Step 2: Make 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 3: Make 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 4: Spoon the batter over the pineapple, gently spreading out in an even layer. Step 5: Bake until the cake is golden and a toothpick comes out clean, about 35 minutes. Step 6: Remove from the oven, wait 5 minutes and flip the cake upside-down onto a serving platter. Wait 30 seconds more, then carefully lift the pan off. Let cool completely before slicing and serving. 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)
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