Ingredients

For the Topping:

• 2 tbsp unsalted butter, melted

• 1/2 cup sugar

• 3 cups fresh pineapple slices

• 1 cup fresh strawberries, sliced

For the Cake:

• 1 1/4 cups all-purpose flour

• 1 tsp baking powder

• 1/4 tsp salt

• 6 tbsp unsalted butter, room temperature

• 2 tbsp vegetable oil

• 3/4 cup sugar

• 1 1/2 tsp vanilla extract

• 2 large eggs

• 1/2 cup + 2 tbsp milk

Directions

1. Preheat your oven to 350°F 

Prepare the Topping: 

1.    Pour the melted butter into the bottom of a 9-inch cake pan.

2.    Sprinkle the sugar evenly over the butter.

3.   Arrange the pineapple slices in a single layer over the sugar, then place the strawberry slices around and between the pineapple slices.

Make the Cake Batter:

1.    In a medium bowl, whisk together the flour, baking powder, and salt.

2.    In a large bowl, beat the butter, oil, and sugar until light and fluffy.

3.    Add the vanilla extract and eggs, one at a time, beating well after each addition.

4.    Add half of the dry ingredients to the wet mixture and mix until just combined.

5.    Add the milk and mix until smooth, then add the remaining dry ingredients and mix until fully incorporated. Do not overmix.

Assemble and Bake:

1.    Pour the batter over the arranged fruit in the cake pan and spread it evenly.

2.    Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

3.    Let the cake cool in the pan for about 30 minutes.

Invert and Serve:

1.   Run a knife around the edges of the cake to loosen it from the pan.

2.   Place a serving plate over the pan and carefully invert the cake onto the plate.

3.   Let the cake cool completely before slicing and serving.