Description
A classic holiday dessert featuring caramelized pineapple rings, maraschino cherries, and a moist yellow cake base, baked to golden perfection and inverted onto a serving plate.
Ingredients
Scale
- For the Topping:
- 1/4 cup unsalted butter
- 2/3 cup packed brown sugar
- 1 can (20 oz) pineapple slices in juice, drained (reserve 1/3 cup juice)
- 10–12 maraschino cherries, drained
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup reserved pineapple juice (or milk)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Melt 1/4 cup butter in a 9-inch round cake pan (or cast iron skillet) in the oven. Sprinkle brown sugar evenly over melted butter.
- Arrange pineapple slices on top of brown sugar, placing a cherry in the center of each slice and in gaps.
- In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add to butter mixture alternately with pineapple juice (or milk), mixing just until combined.
- Pour batter evenly over pineapple topping and spread gently to edges.
- Bake for 35-40 minutes or until a toothpick inserted in center comes out clean.
- Let cool in pan for 10 minutes. Run a knife around edges, invert onto a serving plate, and serve warm or at room temperature.
Notes
This recipe uses a 9-inch round pan; an 8-inch square pan also works. For best results, let cake cool in pan before inverting to prevent sticking.
Nutrition
- Calories: 380 kcal
- Sugar: 40 g
- Fat: 16 g
- Carbohydrates: 58 g
- Protein: 3 g