Description
A nostalgic dessert featuring caramelized pineapple rings and maraschino cherries atop a moist vanilla cake. This retro favorite is perfect for potlucks or family gatherings.
Ingredients
Scale
For the Crust:
- For the topping:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1 (20 oz) can pineapple rings (juice drained and reserved)
- 10–12 maraschino cherries (halved)
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup reserved pineapple juice
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C).
- 2. Melt 1/2 cup butter in 10-inch cast iron skillet over medium heat. Stir in brown sugar until dissolved, then remove from heat.
- 3. Arrange pineapple rings in single layer over sugar mixture. Place cherry halves in center of rings and between them.
- 4. Whisk flour, baking powder, and salt in bowl. In separate bowl, beat 1/2 cup butter with granulated sugar until fluffy.
- 5. Beat in eggs one at a time, then vanilla. Alternately add flour mixture and pineapple juice, beginning and ending with flour.
- 6. Carefully spread batter over pineapple layer in skillet.
- 7. Bake 40-45 minutes until toothpick comes clean. Cool 5 minutes in skillet, then invert onto serving plate.
Notes
For best results, use fresh pineapple rings if available. The cake may stick if inverted too soon – wait exactly 5 minutes. Store covered at room temperature for up to 3 days.