Ingredients
1/4 c. butter, melted
1/2 c. packed brown sugar
1 (20-oz.) can pineapple rings in juice
stemless maraschino cherries
1 1/3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
1/4 c. butter, softened
1/2 c. granulated sugar
1/4 c. packed brown sugar
1 large egg
1 tsp. pure vanilla extract
1/4 c. sour cream
1/4 c. pineapple juice (from can used for topping)
Preparation
Step 1Preheat oven to 350° and grease a round 9” cake pan.Step 2Make topping: Mix butter with brown sugar and add to prepared cake pan. Let mixture spread to the edges, then add 7 pineapple rings. Place cherries inside and in between pineapple slices.Step 3Make batter: In a small bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl using a hand mixer, cream butter with sugars. Beat in egg, vanilla, and sour cream, then slowly beat in flour mixture and pineapple juice until just combined. Step 4Spoon the batter over the pineapple, gently spreading out in an even layer.Step 5Bake until cake is golden and a toothpick comes out clean, about 35 minutes.Step 6Remove from oven, wait 5 minutes and flip cake upside-down onto serving platter. Wait 30 seconds more, then carefully lift pan off. Let cool completely before slicing and serving.
Tip: Flipping the cake may seem difficult, but as long as you do it while it’s warm, you’ll be golden. (Thanks to all that delicious melty butter!) Want a fun seasonal twist on the original? Try subbing out apples for a delicious fall treat, or citrus in the winter. Tried making this delicious cake? Let us know how it came out in the comments below!
