Instructions

• Preheat the oven to 350°F (180°C) or 160°C fan. Grease a 9-inch round cake pan with the 4 tablespoons melted unsalted butter, coating the base and sides.
• Drain the 18-ounce can of sliced pineapple in a colander. Pat the pineapple slices and the 8 maraschino cherries (or strawberries) dry with paper towels.
• Evenly sprinkle the 1/2 cup packed light brown sugar over the bottom of the greased pan.
• Arrange the pineapple slices on top of the brown sugar: place one slice in the center, then arrange the remaining slices around it (use full or half slices as needed). Place the 8 cherries (or strawberries) inside the rings or between slices. Gently press the fruit into the brown sugar to adhere, then set the pan aside.
• In a medium bowl, whisk together the 1 3/4 cups sifted all-purpose flour, 1/4 teaspoon salt, 2 teaspoons baking powder, and 1/2 teaspoon ground cinnamon.
• In a large mixing bowl, beat the 1/2 cup unsalted butter (room temperature) with the 3/4 cup granulated sugar until light and fluffy. Beat in the 2 large room-temperature eggs, one at a time, then beat in the 1 teaspoon vanilla extract, scraping down the bowl as needed.
• Add the dry ingredients to the butter mixture alternating with the 1/4 cup milk (room temperature): begin with a portion of the dry ingredients, add some milk, and continue alternating, mixing only until just combined. Do not overmix.
• Spoon the batter evenly over the arranged pineapple and cherries, gently spreading to cover the fruit.
• Bake for 55–65 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden.
• Remove the cake from the oven and let it rest in the pan for about 5 minutes. Run a knife around the edge if needed, place a serving plate over the pan, invert the cake onto the plate, lift off the pan, and let the cake cool until warm or room temperature before slicing and serving.