A classic dessert that brings the delightful aroma of caramelized pineapple and a buttery cake base topped with cherries.
Ingredients
Scale:
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
1 can (20 oz) or 1 fresh pineapple slices
1/2 cup maraschino cherries
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1 teaspoon vanilla extract
2 large eggs
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with cooking spray or butter.
Melt the 1/2 cup of butter in a small saucepan over medium heat. Once melted, add the brown sugar and stir until combined. Pour this mixture into the prepared cake pan, spreading it evenly.
Arrange the pineapple slices on top of the brown sugar mixture. Place a maraschino cherry in the center of each pineapple slice for a pop of color.
In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In another bowl, combine the milk, vanilla extract, and eggs. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Pour the cake batter over the pineapple and brown sugar layer, spreading it evenly. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes. Then, carefully invert it onto a serving platter. Let it cool completely before slicing.
