This retro dessert is a timeless classic, loved for its caramelized pineapple topping and moist, buttery cake. The vibrant pineapple rings and cherries create a stunning presentation, while the rich brown sugar glaze adds a delightful sweetness. Perfect for celebrations or casual gatherings, this cake is as visually appealing as it is delicious.
Ingredients:
- For the Topping:
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 6-8 pineapple rings (canned or fresh)
- 6-8 maraschino cherries
- For the Cake Batter:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
Instructions:
- Prepare the Topping:
- Preheat your oven to 180°C (350°F).
- Melt the butter in a 9-inch round cake pan over low heat. Sprinkle the brown sugar evenly over the melted butter.
- Arrange the pineapple rings on top of the sugar mixture, placing a cherry in the center of each ring.
- Make the Cake Batter:
- In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until smooth.
- Assemble and Bake:
- Pour the batter evenly over the pineapple and cherries in the pan.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Invert and Serve:
- Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen it.
- Place a serving plate over the pan and carefully invert the cake onto the plate.
- Serve warm or at room temperature.
This cake is a delightful combination of flavors and textures, with the caramelized topping perfectly complementing the soft cake. Let me know if you give it a try!