Ingredients:

  • 1/2 cup (1 stick / 113g) unsalted butter, melted
  • 1 cup (200g) packed light brown sugar
  • 1 (20 ounce / 567g) can pineapple slices in juice, drained (reserve juice)
  • Maraschino cherries, for garnish (optional)
  • 1 1/2 cups (192g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick / 113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) reserved pineapple juice (from the canned pineapple)

Instructions:

  1. Melt butter in the cake pan. Stir in brown sugar until evenly combined. Spread mixture evenly over the bottom of the pan.
  2. Place pineapple slices attractively on top of the caramel mixture. If using, place a cherry in the center of each pineapple slice.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  5. Beat in eggs one at a time, then stir in vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the reserved pineapple juice, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
  7. Pour the cake batter evenly over the pineapple layer in the cake pan.
  8. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. This pineapple cake recipe is a guaranteed success!
  9. Let the cake cool in the pan for 10 minutes. Run a thin knife around the edges of the cake to loosen it. Place a serving plate over the cake pan and carefully invert the cake onto the plate.
  10. Serve warm, optionally with whipped cream or vanilla ice cream.