Description
A classic dessert with caramelized pineapple and cherries atop a moist vanilla cake.
Ingredients
Scale
For the Crust:
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple slices, drained
- 10–12 maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Pour melted butter into a 9-inch round cake pan and sprinkle brown sugar evenly over the butter.
- Arrange pineapple slices in a single layer over the sugar mixture. Place a cherry in the center of each pineapple ring and between slices.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
- Spread batter evenly over the pineapple layer in the pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool cake in pan for 10 minutes, then invert onto a serving plate while still warm.
Notes
You can customize the seasonings to taste.