Preheat the oven to 350ºF.

Place the pitted cherries in a large bowl. Cover with 1 tablespoon granulated sugar and 1 tablespoon cornstarch. Stir to coat and refrigerate until needed.

Grease a 9-inch round cake pan. Set aside.

Melt 3 tablespoons of butter in a small pot over medium heat. Once melted, add ½ cup granulated sugar and 2 teaspoons corn syrup. Stir to combine. Cook over medium heat for 5 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color.

Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.

Add half the dry ingredients and beat with the mixer until just combined. Add half of the milk and beat until incorporated. Add the remaining dry ingredients, the rest of the milk, and 1 teaspoon vanilla extract. Beat until just combined. Don’t over-mix!

Remove the cake pan and cherries from the refrigerator.

Arrange the cherries in the cake pan, cut-side down in even layers. Pour any liquid from the bowl over the cherries. Press them gently into the caramel to create a tight layer. Avoid breaking them too much.

Spoon the batter over the cherries and smooth it into an even layer.

Transfer the cake to the oven for 50 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let the cake stand for at least 30 to 45 minutes at room temperature.

Place a large plate over the cake pan and carefully flip the cake onto the plate. Use a small butter knife to tap over the pan to encourage the release of the cake. Once the cake has been transferred to the plate, cut and serve with whipped cream on top. Enjoy!