– 1/4 cup salted butter, melted – creates the glossy caramel base and helps the brown sugar melt evenly.

– 1/2 cup brown sugar, tightly packed – gives the topping its rich caramel flavor and deep golden color.

– 10 pineapple slices, patted dry – keep the cake from getting too wet and add bright tropical flavor.

– Maraschino cherries – add classic color and a sweet finish in the center of each pineapple ring.

– 1/2 cup unsalted butter, softened to room temperature – adds richness and gives the cake a tender texture.

– 3/4 cup granulated sugar – sweetens the batter and helps create a light, fluffy crumb.

– 2 large eggs, at room temperature – bind the batter and add structure.

– 1 teaspoon vanilla extract – brings warm flavor that pairs well with pineapple.

– 1 1/2 cups all-purpose flour – gives the cake its structure.

– 1 1/2 teaspoons baking powder – helps the cake rise nicely.

– 1/4 teaspoon salt – balances the sweetness.

– 1/2 cup whole milk, at room temperature – adds moisture and helps create a smooth batter.