I preheat the oven to 350°F (175°C). In a 9-inch metal pan, I melt ¼ cup butter in the oven or on the stovetop, then sprinkle ½ cup brown sugar evenly over it, creating a caramel base for this caramelized pineapple cake.

I place 8–10 pineapple rings over the brown sugar, arranging neatly. I add a maraschino cherry to the center of each ring (if using) for a classic Tropical Dessert look.

In a bowl, I whisk 1 ½ cups flour, 2 tsp baking powder, and ¼ tsp salt, ensuring an even mix for this retro pineapple dessert.

In a large bowl, I beat ½ cup softened butter with ¾cup sugar for 3–4 minutes until light and fluffy, forming a perfect base for this Pineapple Upside-Down Cake.

I beat in 2 eggs one at a time, then add 1 tsp vanilla extract. I alternate adding the dry mixture and ½ cup milk, mixing gently until just combined to keep this caramelized pineapple cake tender.

I pour the batter over the pineapple layer, smoothing the top. I bake for 40–45 minutes until a toothpick comes out clean, creating a golden Tropical Dessert.

I cool the cake in the pan for 5 minutes, then place a plate over it and carefully invert. I leave the pan on for 5 more minutes before removing, revealing a stunning Pineapple Upside-Down Cake.