Butter (1/4 cup)
into a 9x13-inch pan and place in the oven. Preheat the oven to 350 degrees F (175 degrees C). Let the butter melt.
Once melted, remove pan from oven, and evenly sprinkle the
Brown Sugar (1/3 cup)
onto the melted butter. Arrange the
Pineapples (12 slices)
on top of the melted butter and put a
Maraschino Cherries (12)
in the middle of each pineapple slice. Set aside.
In a standing mixer with a paddle attachment, beat the
Granulated Sugar (1 3/4 cups)
Butter (1 cup)
Vanilla Extract (1/2 Tbsp)
together on medium/high for a few minutes until the mixture is light and fluffy and white in color. While mixing on low, add the
one at a time just until combined.
In a separate bowl, sift the
All-Purpose Flour (2 1/2 cups)
Salt (1 tsp)
Baking Soda (1 Tbsp)
together. Add the dry ingredients and
Buttermilk (1 1/4 cups)
to the butter mixture in three additions, starting and ending with the dry ingredients.
Pour the batter on top of the pineapple-lined baking dish and spread evenly. Place the cake in the oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before turning out onto a dish or a sheet of parchment paper. Drizzle with caramel sauce if desired.