A classic dessert with caramelized pineapple and cherries atop a moist vanilla cake.
Author:Olivia Bennett
Ingredients
Scale
For the Crust:
1/4 cup unsalted butter
3/4 cup brown sugar
1 can pineapple slices (20 oz), drained
Maraschino cherries (for garnish)
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Melt 1/4 cup butter in a 9-inch round cake pan. Sprinkle brown sugar evenly over melted butter.
Arrange pineapple slices on top of the sugar mixture. Place a cherry in the center of each pineapple ring and in the gaps.
In a bowl, whisk flour, baking powder, and salt. In another bowl, beat softened butter and granulated sugar until fluffy. Add eggs one at a time, then vanilla.
Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Spread batter evenly over pineapple layer.
Bake for 30-35 minutes until a toothpick comes out clean. Cool for 10 minutes, then invert onto a serving plate.