This Tropical Caramelized Pineapple Cake is a perfectly moist, flavorful sponge cake topped with beautifully caramelized brown sugar pineapple rings and sweet maraschino cherries. It's a delightful treat sure to become a family favorite!
In a large bowl, whisk together the 1 cup all-purpose flour, 1 cup granulated sugar, ¼ teaspoon salt, 1 teaspoon baking powder, 2 teaspoons pure vanilla extract, 3 large eggs, and ¼ cup pineapple juice until well combined.
In a 9-inch cast iron skillet over medium heat, melt 1 stick of unsalted butter.
Once melted, whisk in ¾ cup packed brown sugar and cook for 1 minute.
Line the bottom of the butter and sugar mixture in the skillet with 6 to 7 drained canned pineapple rings and place a maraschino cherry in the center of each pineapple ring. Cook over medium heat for an additional 2 minutes.
Pour the prepared cake batter over the pineapple rings in the skillet.
Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool for 10 minutes. Then carefully invert it onto a serving plate, revealing the caramelized pineapple topping. Serve and enjoy!