Instructions

• Preheat oven to 350°F (176°C).
• Combine the melted butter and brown sugar and spread evenly in the bottom and up the sides of a 9×2 inch cake pan.
• Drain the pineapple, reserving ¼ cup of juice. Set juice aside and pat the pineapple slices dry. Arrange the pineapple slices and cherries over the brown sugar.
• To make the cake batter, combine the flour, baking powder and salt in a medium sized bowl and set aside.
• Add the butter, oil, sugars and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes.
• Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed.
• Add half of the dry ingredients to the batter and mix until mostly combined.
• Slowly add the milk and reserved pineapple juice and mix until well combined.
• Add the remaining dry ingredients and mix until well combined and smooth.
• Add the batter to the prepared cake pan and spread evenly. Bake for 30 minutes, then cover with foil and bake another 10-15 minutes.
• Remove the cake from the oven and press the cake down gently to help flatten any dome.
• Let the cake cool in the pan for 20 minutes, then invert onto a cooling rack.