1 can (20 ounces) pineapple slices, drained and chopped
For the Cake Batter:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
Prepare the Topping:
Preheat the oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray.
In a small bowl, mix the melted butter and brown sugar together. Spread the mixture evenly at the bottom of the prepared loaf pan.
Arrange the chopped pineapple slices over the brown sugar mixture in an even layer.
Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Assemble the Cake:
Pour the cake batter over the pineapple topping in the loaf pan. Smooth the top with a spatula to ensure even distribution.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and Serve:
Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen the cake, then invert it onto a serving plate. Carefully lift off the loaf pan to reveal the pineapple topping.
Let the cake cool completely before slicing and serving. Enjoy!