I have varied this mixture so many times I don’t use a recipe. But found an official recipe, which I pasted here and then I’ll tell you how I alter it.
You make the topping first. You’ll need:
4 tablespoons or 1/4 pound of butter. (Recipe says “unsalted”, I use “salted”.)
¾ cup light brown sugar. (Read below. I never measure the brown sugar and I use dark brown sugar, not light.)
Canned pineapple rings drained.
I melt almost ¼ pound of butter in the pan I’m going to bake the cake in. I do this over a burner on the stove set at low to medium heat. In the melting butter I add about ¾ of a cup of brown sugar. (I don’t actually measure the sugar. I just drop a “nice amount” from the box into the melting butter.) When both the butter and the brown sugar have melted together, shut off the heat. Use 4 or 5 rings of pineapple – how many I use depends on the size of the pan. (The web recipe calls for making this topping in a separate saucepan. By making it right in the pan you’re going to bake in, it saves clean up.) Most recipes call for a cherry in the center hole of each pineapple ring. One day I didn’t have cherries so I filled the pineapple ring holes with raspberry jam. I liked it lot and never went back to using cherries. I’ve used all different kinds of jam.
For the cake batter you’ll need:
1 1/2 cups all purpose flour (I use one cup & a little more. I sift it and add it in after the butter, vanilla, sugar & eggs are mixed.)
2 teaspoons baking powder. (This I measure pretty accurately.)
1/4 teaspoon salt. (This I just sprinkle in from a saltshaker and guess.)
1/2 cup unsalted butter, at room temperature. (I often put in less than that and again I use salted butter.)
1 cup granulated white sugar (I put in what looks like a cup or so)
1 teaspoon vanilla extract. (I put in a ‘touch’ more. I’ve used both pure & imitation.)
2 large eggs, separated. (Although the recipe calls for 2, I use four eggs at room temperature. If I have a lot of time, I separate them and whip the egg whites until stiff. Then I add them to the batter. It makes a slightly higher cake. Yolks go into too & I whip them just a touch. If I’m in a hurry I just throw in all four eggs without separating them. (No matter how much of a hurry I’m in, I do take them out of the shells!!!)
1/2 cup milk. I put this in last & if the batter looks a bit on the thin side I put in less milk. Sometimes just a few tablespoons.
1/4 teaspoon cream of tartar. (I don’t add this.)
Instead of pouring the batter into the cake pan over the melted brown sugar and pineapple, I ladle it on so the pineapple slices don’t move. Bake in a 350 degree preheated oven for about 30 to 35 minutes. Use a toothpick – I sometimes use a fork – insert into the cake and when it comes out clean & dry, it’s done.
Right from the oven I turn the cake upside down on a large serving plate. Use potholders & be careful!! Everything is really hot, especially the topping! After a few minutes I carefully lift the pan to check that the cake has separated from the pan correctly. With all that melted butter it rarely sticks! I usually put the pan back in place if I have to take the cake to a party. It protects the cake during travel.
Serves one. Oh, okay, it serves 6 or 8 depending on who’s not on a diet!
This is important! Sometimes the topping boils over during baking, so make sure you have a sheet of aluminum foil on the bottom of the oven under the pan as it bakes.
Disclaimer: I'm not a chef and don't pretend to be one. This recipe has worked for me personally, but I have no idea how it will work for you. I'm pretty sure I haven't left anything out. Hopefully you'll love it!