Prep

• Heat the oven to 350°F.
• Lightly grease an 18x13-inch sheet pan.
• Drain the pineapple rings, reserving 1 cup of the juice. Pat the pineapple rings dry with paper towels.
• Place 1 cup of the butter on the counter to soften while preparing the topping.

Make the Caramel Topping

• Melt the remaining 1 cup butter in a medium saucepan over medium heat.
• Stir in 1/2 teaspoon salt and 2 cups of the brown sugar.
• Cook, stirring frequently, until the mixture comes to a boil. Let it boil for 1 minute.
• Pour the hot caramel evenly into the prepared sheet pan.
• Arrange the pineapple rings over the caramel layer. Place one maraschino cherry in the center of each pineapple ring.

Make the Cake Batter

• In a large mixing bowl, whisk together the flour, baking powder, and remaining 2 teaspoons salt.
• In a separate large bowl, beat the softened butter with the granulated sugar and remaining 1 cup brown sugar until light and creamy.
• Mix in the eggs until fully incorporated.
• Blend in the sour cream, reserved pineapple juice, and almond extract.
• Add the flour mixture a little at a time, mixing only until no dry streaks remain.

Assemble

• Spoon the batter over the pineapple layer.
• Spread the batter gently into an even layer, covering all of the fruit.

Bake

• Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
• Place the pan on a wire rack and let the cake cool for 30 minutes.

Invert

• • Loosen the edges of the cake with a thin knife or offset spatula.
  • Set a serving tray or platter larger than the pan over the cake.
  • Holding the platter and pan securely together, carefully turn the cake over.
  • Leave the pan in place for 2 to 3 minutes before lifting it away.