Description
A vintage-inspired tropical cake featuring a buttery sponge topped with a glistening caramel glaze and a geometric sunburst of pineapple rings.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 can (20oz) pineapple rings, drained
- 8 maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup softened butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Melt 1/2 cup butter and 1 cup brown sugar in a pan until bubbly.
- Pour caramel into the bottom of a 9-inch cake pan.
- Arrange pineapple rings in a sunburst pattern with cherries in the center.
- Whisk flour, baking powder, and salt together.
- Cream softened butter and granulated sugar until light.
- Beat in eggs and vanilla extract.
- Fold in the dry flour mixture until just combined.
- Spread batter over the pineapple layer.
- Bake at 350F for 40-45 minutes.
- Invert onto a platter while warm.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American