Preheat oven to 350ºF
Combine melted butter and brown sugar in a bowl and spread evenly on bottom of ungreased 2L glass Pyrex baking dish. You can use some other 9 x 13 pan if you wish, but I used a 2L glass Pyrex baking dish which worked perfectly for me.
Place pineapple rings on top of sugar mixture and a cherry in the centre of each ring, then dot the rest of the openings between rings with the remaining cherries. Add more than called for if you like. Set dish aside.
Using electric mixer, cream together butter, sugar, eggs and vanilla in a large bowl until a little fluffy and creamy.
Add milk and mix until combined. Add remaining ingredients and beat on high until smooth, about 2 minutes.
Spread batter evenly over pineapple slices in baking dish.
Bake in preheated oven for 50 to 60 minutes until toothpick inserted in middle comes out clean.
Cool 10 - 15 minutes in pan but no longer. Loosen cake around edges with a knife. Place serving plate over dish and, holding them together firmly, invert the cake quickly onto the serving plate.
When you invert the cake the topping will still be somewhat liquid as it's still quite warm, so do it quickly. That's what we want. It will settle back into the cake and thicken as it cools.
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|Serving Size: 1 Serving (306g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 223 (32%)|
|Amt Per Serving||% DV|
|Total Fat 24.8g||33 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 164.4mg||51 %|
|Sodium 3568.4mg||123 %|
|Potassium 245.1mg||6 %|
|Total Carbohydrate 118g||35 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 116.8g|
|Protein 7.3g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 695
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