Step 1

Preheat your oven to 350°F (175°C).

Step 2

Grease a 9-inch square cake pan to ensure the cake releases smoothly.

Step 3

Pour melted butter into the bottom of the pan and evenly sprinkle brown sugar over it.

Step 4

Arrange pineapple slices in a single layer and scatter cranberries to fill the gaps.

Step 5

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

Step 6

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Step 7

Add eggs one at a time to the butter-sugar mixture, mixing thoroughly.

Step 8

Stir in the vanilla extract.

Step 9

Gradually mix in the dry ingredients, alternating with milk. Start and finish with the dry mixture.

Step 10

Pour the batter over the fruit layer, ensuring an even spread.

Step 11

Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Step 12

Let the cake cool in the pan for 10 minutes. Then, invert it onto a serving plate and let it cool slightly before serving.