Description
A nostalgic dessert merging the tropical sweetness of pineapple with a rich, buttery cake, perfect for any occasion.
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 can sliced pineapples (in juice or syrup)
- Maraschino cherries (optional)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
- Melt the butter in a saucepan over low heat. Stir in the brown sugar until dissolved. Pour this mixture into the bottom of your prepared cake pan.
- Arrange the pineapple slices on top of the butter-sugar mixture. Place a cherry in the center of each pineapple ring if you wish.
- Combine flour, baking powder, and salt in a large mixing bowl. In another bowl, beat the granulated sugar and softened butter until creamy.
- Add the vanilla and eggs, one at a time, mixing well after each addition. Alternate adding the dry ingredients and milk into the sugar mixture until everything is well combined.
- Pour the batter over the pineapple layer in the cake pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes. Carefully invert the cake onto a serving plate. Serve warm and enjoy!
Notes
For a dairy-free version, substitute butter with a plant-based alternative and use almond milk.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American