Description
A nostalgic, buttery cake topped with caramelized pineapple and cherries, perfect for any occasion.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter (melted)
- 2 large eggs
- ½ cup milk
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 can (20 ounces) sliced pineapple, drained
- ½ cup brown sugar
- Maraschino cherries (optional for decoration)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Evenly sprinkle brown sugar in the bottom of the pan, then arrange pineapple slices and cherries over it.
- In a large mixing bowl, combine melted butter and sugar until well blended. Add eggs and milk, stirring until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mix to the wet ingredients, stirring just until combined.
- Pour the batter over the arranged pineapple and cherries in the pan, smoothing the top with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before carefully inverting it onto a serving plate.
- For a delightful touch, beat together heavy cream, vanilla, and cinnamon until soft peaks form. Serve the cake warm, topped with the whipped cream.
Notes
Best served warm, paired with whipped cream or vanilla ice cream. Store leftovers covered at room temperature for up to 2 days or in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American