Description
A tropical dessert blend of caramelized pineapple and a soft, buttery cake that evokes nostalgia and joy.
Ingredients
Scale
- 1/4 cup unsalted butter, melted
- 1/2 cup packed light or dark brown sugar
- 8–10 pineapple slices
- 15–20 maraschino cherries
- 1 and 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large egg whites
- 1/3 cup sour cream
- 1 teaspoon pure vanilla extract
- 1/4 cup pineapple juice
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F (177°C). Pour melted butter into an ungreased 9×2 inch pie dish or round cake pan and sprinkle brown sugar evenly over butter.
- Arrange blotted pineapple slices and cherries on top of the brown sugar. Refrigerate as you prepare the cake batter.
- Whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- In a mixer, beat softened butter until creamy, then add sugar and beat until combined. Beat in egg whites, sour cream, and vanilla extract.
- Gradually mix in dry ingredients, pineapple juice, and milk until well combined.
- Pour batter over the fruit topping and spread evenly.
- Bake for 43-48 minutes, tenting with foil if the top browns too quickly.
- Remove from oven and cool for 20 minutes before inverting onto a cake stand or plate.
- Allow the cake to cool completely before slicing and serving.
Notes
Serve with whipped cream or vanilla ice cream for enhanced enjoyment. Cake can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg