Ingredients
Scale
- 20 ounces canned pineapple slices in juice (not syrup)
- 12–18 maraschino cherries
- 4 tablespoons unsalted butter, melted
- 1/2 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda (or 1 extra tsp baking powder)
- 1/4 teaspoon salt
- 1/3 cup milk (whole or low-fat)
- 1/4 cup reserved pineapple juice
- 1/4 cup full-fat sour cream (or plain yogurt)
- 1 teaspoon vanilla extract
- 1 stick (1/2 cup) unsalted butter, softened
- 3/4 cup white sugar
- 2 large eggs
- Any extra pineapple, chopped
Instructions
- Preheat oven to 350°F. Dry pineapple slices and cherries. Grease a 9-inch round pan and brush with melted butter. Sprinkle brown sugar evenly over base.
- Arrange pineapple slices and cherries over brown sugar. Press gently.
- Whisk flour, baking powder, baking soda, and salt in a bowl. Mix milk, pineapple juice, sour cream, and vanilla in another bowl.
- Cream softened butter and sugar for 2 minutes. Add eggs one at a time, beating 20 seconds after each addition.
- Alternate adding dry and wet ingredients to butter mixture, mixing gently. Fold in chopped pineapple.
- Pour batter over fruit. Bake 30 minutes uncovered, then 15 minutes loosely covered until toothpick comes out clean.
- Cool 20 minutes, run knife around edge, flip onto serving plate. Let cool completely before slicing.
Notes
- Use the juice from the canned pineapple for extra flavor in the batter.
- Optional: add extra chopped pineapple pieces for more fruity texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked Cake
- Cuisine: American
- Diet: Vegetarian