👨‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.

   💡 Tip: Using a parchment paper lining at the bottom of the pan can help with easy removal.
2. 2

   In a small saucepan, melt 3 tablespoons of butter over low heat. Pour into the prepared baking pan and spread evenly. Sprinkle the brown sugar evenly over the melted butter.

3. 3

   Arrange the drained pineapple slices over the brown sugar mixture. Place a maraschino cherry in the center of each pineapple slice.

   💡 Tip: Ensure the pineapple slices are not overlapping too much.
4. 4

   In a medium bowl, whisk together the flour, baking powder, and salt.

   💡 Tip: Sifting the dry ingredients can result in a lighter cake.
5. 5

   In a large bowl, cream the remaining 3 tablespoons of butter with the granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

6. 6

   Add the sour cream and reserved pineapple juice to the wet ingredients and mix until just combined. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Do not overmix.

   💡 Tip: Alternating the addition of dry and wet ingredients can help create a better cake texture.
7. 7

   Gently spoon the batter over the pineapple and cherry layer in the prepared pan, spreading it evenly to cover the fruit.

   💡 Tip: Be careful not to disturb the fruit layer too much.
8. 8

   Bake for 40-50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.

9. 9

   Let the cake cool in the pan on a wire rack for about 10-15 minutes. Then, carefully invert the cake onto a serving platter. Serve warm.