Ingredients
1 (20-ounce) can sliced pineapple, drained
1/2 cup (1 stick) unsalted butter, room temperature
1 cup packed brown sugar (light or dark)
1/4 cup halved maraschino cherries, drained
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs, room temperature
1/2 cup buttermilk
2 teaspoons vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a small skillet, melt butter and brown sugar over medium heat, stirring until golden caramel forms.
Arrange pineapple slices in the pan, spacing 1/2 inch apart. Place cherries between slices. Pour caramel over the fruit, leaving 1/2 inch empty at the edges.
In a separate bowl, whisk flour, baking powder, and salt. Add sugar and oil, mixing until combined. Beat in eggs one at a time.
Add buttermilk and vanilla to batter. Spoon over pineapple layer. Bake 40-45 minutes until a toothpick inserted in the center comes out clean.
Let cool 10 minutes in the pan. Run a knife around edges, then carefully flip onto a serving plate.
Allow to cool completely before serving.
Notes
Refrigerate drained pineapple slices 30 minutes before arranging to prevent breaking
Use fresh pineapple if fully pre-cooked; drain well to avoid a soggy cake
For dairy-free version, substitute coconut oil for butter and use vegan chocolate glaze
Store leftovers in an airtight container at room temperature for 2-3 days
- Prep Time: 20
- Cook Time: 45
- Category: Classic American Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of recipe)
- Calories: 320
- Sugar: 38g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg