Ingredients: Quality Matters

For the Topping:

• • 4 tablespoons (½ stick) unsalted butter

• • ⅔ cup packed light brown sugar

• • 1 can (20 oz) pineapple rings in juice

• • Maraschino cherries

• Optional: 2 tablespoons dark rum or 1 teaspoon vanilla extract

For the Cake:

• • 1½ cups all-purpose flour: Provides structure without being too heavy.

• • 1½ teaspoons baking powder: For proper rise.

• • ¼ teaspoon salt: Enhances all flavors in the cake.

• • 8 tablespoons (1 stick) unsalted butter, softened: Room temperature butter is essential for proper creaming with sugar.

• • 1 cup granulated sugar: Creates tenderness and sweetness in the cake base.

• • 2 large eggs, room temperature: Room temperature eggs incorporate more easily into the batter.

• • 1 teaspoon vanilla extract: Adds depth of flavor.

• • ½ cup sour cream: The secret ingredient that ensures a moist, tender crumb.
  • ¼ cup pineapple juice (reserved from the canned pineapple): Reinforces the pineapple flavor throughout the cake.

Instructions:

Preparing the Topping

1. Preheat your oven to 350°F (175°C): Starting with a properly preheated oven ensures even baking.
2. Prepare the pan: If using a cake pan instead of cast iron, grease it thoroughly. For cast iron, you'll melt the butter directly in it.
3. Create the caramel base:
   • Place your cast iron skillet over medium-low heat. Add the 4 tablespoons of butter and melt completely.
   • Once melted, add the brown sugar and stir until it dissolves into the butter, about 2-3 minutes.
   • If using rum or vanilla, add it now and stir to incorporate.
   • Remove from heat once the mixture is smooth and bubbling slightly.
   Note: If using a regular cake pan, melt these ingredients in a small saucepan, then pour into your prepared pan.
4. Arrange the pineapple and cherries:
   • Drain the pineapple rings, reserving ¼ cup of juice for the cake batter.
   • Place a single pineapple ring in the center of the pan.
   • Arrange the remaining rings around it in a circular pattern.
   • Place cherries in the center of each pineapple ring and in any gaps between them.
   Pro Tip: Pat the pineapple rings dry with paper towels before arranging them. This reduces excess moisture that could make your topping soggy.