Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped maraschino cherries
- 1 (20 ounce) can sliced pineapple, drained (reserve juice)
Instructions:
- Prepare the pineapple: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan. Arrange pineapple slices in the bottom of the pan, overlapping as needed. Sprinkle cherries evenly over the pineapple.
- Make the cake batter: In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter over pineapple: Pour the batter over the pineapple and cherries.
- Bake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Inversion: Let the cake cool in the pan for 10 minutes. Carefully invert the cake onto a serving plate.
Tips:
- For a richer flavor, use brown sugar instead of granulated sugar.
- Add a tablespoon of rum or bourbon to the batter for extra depth.
- Serve warm with a scoop of vanilla ice cream or whipped cream.
Enjoy!