A classic American dessert that combines moist pineapple cake with rich, caramelized brown sugar and butter. Perfect for both novice bakers and seasoned pastry chefs.
Ingredients
Scale:
1/4 cup unsalted butter, melted
3/4 cup packed light brown sugar
8-10 slices of canned pineapple rings or fresh pineapple
Maraschino cherries (optional)
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/3 cup unsalted butter, softened
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup whole milk
1 teaspoon vanilla extract
2 large eggs
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously with butter.
Prepare the topping by pouring the melted butter into the bottom of the cake pan. Sprinkle the brown sugar evenly over the butter.
Arrange the pineapple rings over the sugar. Place a maraschino cherry in the center of each ring if desired.
In a large mixing bowl, combine flour, sugar, baking powder, and salt. Stir until well blended.
Add the softened butter, milk, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, or until smooth and lump-free.
Add the eggs, one at a time, beating well after each addition until the batter is smooth and creamy.
Pour the batter gently over the prepared pineapple in the cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes. Carefully invert the pan onto a serving platter.
Let it cool for an additional 10 minutes before serving.
