To get started, you will want to prepare a 9″ cake pan by spraying it with cooking spray or coating it with oil. Set this aside. (I usually use a 9″ leakproof springform pan.)

In a small saucepan over medium heat, melt brown sugar and 1/2 cup butter, whisking occasionally until sugar is dissolved. Bring to a boil and do not stir, cooking until caramel thickens and turns a dark golden brown, about 3 minutes. Remove from heat and whisk in 1 tsp. salt. Pour into prepared pan and let cool about 30 minutes.

Add pineapple slices evenly over caramel.

In a bowl, combine flour, sugar, and baking powder. Whisk together milk, egg, and butter. Add wet ingredients to dry, whisking together until just combined. Add to prepared pan.

Bake at 350° for 30-45 minutes until toothpick in center comes out clean. Cool on wire rack for approximately 30 minutes. Run sharp knife around sides of pan to loosen cake. Invert onto a large serving plate.

Note: I recommend using light brown sugar. You can use dark brown sugar and it will still taste amazing but I think the lighter brown sugar makes a prettier cake.

I hope you enjoy! If you make it, I’d love to see it! Tag me on social media @fourrobbins