For the topping: – 1 can pineapple slices 20 ounces, reserve ⅓ cup of juice for cake – 19 maraschino cherries stems removed – ¼ cup unsalted butter melted – ⅔ cup packed light brown sugar For the cake: – 1 ⅔ cups all purpose flour – 1 ½ teaspoons baking powder – ½ teaspoon salt – ¼ cup unsalted butter melted – ¼ cup canola oil – 1 cup granulated white sugar – 2 egg large, at room temperature – 2 teaspoons vanilla extract – ⅓ cup whole milk at room temperature – ⅓ cup pineapple juice reserved from pineapple rings
Drain pineapple and reserve ⅓ cup of the juice to use in the cake. Place pineapple slices and cherries on a plate and blot with a paper towel to remove excess moisture. Cut 3 pineapple slices in half.
Pour the melted butter into the bottom of the cake pan, and brush or swirl it to coat the entire bottom. Sprinkle the brown sugar over the top of the butter. Place the whole pineapple slices on top of the brown sugar.