Description
A nostalgic dessert featuring caramelized pineapple and cherries on a fluffy cake.
Ingredients
- 565g canned pineapple slices in juice (not in syrup)
- 12 – 18 maraschino cherries
- 60g unsalted butter, melted
- 1/2 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup milk
- 1/4 cup pineapple juice
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 115g butter, softened
- 3/4 cup white sugar
- 2 large eggs
- Any leftover pineapple, chopped
Instructions
- Preheat your oven to 180°C (350°F) or 160°C (fan).
- In an 8-inch round cake pan, melt 60g of unsalted butter over low heat.
- Add brown sugar and stir until combined.
- Evenly arrange pineapple slices over the sugar mixture and place a cherry in the center of each slice.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream softened butter with white sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by vanilla extract, reserved pineapple juice, milk, and sour cream.
- Gradually add the dry ingredients, mixing until just combined.
- Pour the batter over the pineapple and cherries in the pan, smoothing the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate.
Notes
Serve warm with vanilla ice cream or whipped cream for an indulgent treat. For variations, try adding shredded coconut or spices like nutmeg.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American