• Preheat the oven to 350℉/175℃/Gas Mark 4.

Pineapple Topping

• Pour the 1/4 c. unsalted, melted butter into the bottom of the pie dish. Sprinkle the brown sugar over top of the melted butter and evenly spread on the bottom of the dish. Arrange the pineapple slices evenly on the bottom of the dish and place the cherries in between the pineapple slices. Halve 3 pineapple slices and place them around the sides of the pan. Place the pan into the fridge while preparing the cake batter.

Vanilla Cake Batter

• In a medium bowl, whisk the all-purpose flour, baking powder, baking soda, and salt together. Set aside.
• In a large bowl, cream the softened butter with the granulated sugar. Scrape the sides of the bowl as needed. Add the eggs, vanilla extract, and whole milk. Continue to beat on medium speed for another 3-4 minutes.
• Add the dry ingredients to the wet ingredients and continue to beat on medium speed until a thick batter is formed. Add the pineapple juice to the mixture and beat until just incorporated. Do not overmix.
• Remove the prepared topping from the fridge and pour the vanilla cake batter on top of the pineapple topping. Place into the oven and bake for 45-50 minutes or until a knife inserted into the centre of the cake comes out clean or only has a few crumbs on it.
• Remove the cake from the oven and let it cool in the pie dish for 20 minutes. Invert the cake onto a cake stand or serving plate. Some of the topping will run down the sides, which is ok! Let it completely cool before serving and enjoy!