Ingredients
Granulated Sugar (for topping)
6 tablespoons (85g) Unsalted Butter (for topping)
1 can (20 oz) Pineapple Rings (drained)
10 Maraschino Cherries (drained)
1 ½ cups (190g) All-Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Salt
6 tablespoons (85g) Unsalted Butter (for cake batter)
1 cup (200g) Granulated Sugar
1 ½ eggs
1 teaspoon Vanilla Extract
Reserved Pineapple Juice (from can)
Non-stick Cooking Spray
Instructions
Preheat oven to 350°F (180°C)
Spray a 9-inch round or 8-inch square baking dish with cooking spray
Melt 6 tbsp butter and mix with 1 cup sugar in the prepared dish
Arrange drained pineapple rings (plus cherries) on the caramelized sugar mixture
Spray a piece of parchment paper to fit the cake pan for easy flipping
In a bowl, cream 6 tbsp butter and 1 cup sugar using a stand mixer
Add eggs one at a time, beating well after each addition
Alternate adding flour/baking powder/salt with reserved pineapple juice and vanilla extract
Pour batter over pineapple layers
Bake for 35-40 minutes until toothpick comes out clean
Cool for 15 minutes, then flip onto a serving plate
Remove parchment paper
Notes
Use whole pineapple rings for authentic presentation
Reserve juice from can for the cake batter
Cherries add visual appeal – omit if avoiding alcohol in preserving liquid
Let cake cool completely before serving to set the topping
- Prep Time: 20
- Cook Time: 40
- Category: Classic American Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 58g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg