Description
A timeless dessert featuring caramelized pineapple rings and cherries atop a moist, buttery cake. This showstopper is as delicious as it is beautiful, perfect for any occasion from casual dinners to festive celebrations.
Ingredients
Scale
For the Topping:
- 1/4 cup unsalted butter (melted)
- 1/2 cup brown sugar
- 1 can pineapple rings (reserve juice for later)
- Maraschino cherries
For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1/2 cup milk (or pineapple juice for extra flavor)
- 2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Prepare the Topping:
- Melt the butter and stir in the brown sugar until dissolved. Pour into a 9-inch cake pan and spread evenly.
- Arrange pineapple rings over the caramel, placing a cherry in the center of each ring.
Make the Cake Batter:
- Cream softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
- In a separate bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk or pineapple juice. Mix until smooth.
Assemble and Bake:
- Pour the batter over the pineapple and caramel layer, spreading evenly.
- Bake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake rest for 10 minutes. Run a knife along the edges, place a serving plate on top, and invert the pan to release the cake.
Notes
- For a tropical twist, substitute milk with pineapple juice and add shredded coconut to the batter.
- The cake can be made a day in advance and stored in the refrigerator.
- To make mini versions, use a muffin tin and follow the same layering process.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American