Recipe Index

Ingredients

• 20 oz canned pineapple slices in juice ((not in syrup, Note 1))
• 12 - 18+ maraschino cherries
• 4 tbsp unsalted butter, melted)
• 1/2 cup brown sugar
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/4 tsp baking soda ((sub 1 tsp baking powder))
• 1/4 tsp salt
• 1/3 cup milk, full or low-fat)
• 1/4 cup pineapple juice, reserved from can (under Topping ingredients))
• 1/4 cup sour cream, full fat (sub plain yogurt))
• 1 tsp vanilla extract ((or essence))
• 4 oz/ 1 stick butter, unsalted, softened (to 64F, Note 3))
• 3/4 cup white sugar
• 2 large eggs, at room temperature)
• Any leftover pineapple, chopped)

Method

1. Heat the oven to 350°F and lay the pineapple slices and cherries out on a tray lined with paper towels, patting them dry with more paper towels on top.
2. Pour the melted butter into a 9 in cake pan at least 2 in deep, avoiding a springform because it can leak, and brush the butter up the sides of the pan.
3. Sprinkle the brown sugar over the buttered base and spread it out roughly with the brush.
4. Arrange one pineapple ring in the centre of the pan and surround it with halved or whole rings, then set cherries in the ring centres and wherever else you like, pressing the fruit firmly down so it touches the base of the pan.
5. Whisk the flour, baking powder, baking soda and salt in one bowl, and whisk the milk, reserved pineapple juice, sour cream and vanilla extract in a second bowl.
6. Beat the softened butter with the white sugar in a third bowl for 2 minutes until fluffy, then add the eggs one at a time, beating for 20 seconds between each.
7. Fold the flour mixture and milk mixture into the butter bowl in alternating additions with a spatula, a third of the flour, half the milk mixture, half the remaining flour, the rest of the milk mixture and finally the last of the flour, then stir in the leftover chopped pineapple.
8. Spread the batter over the fruit layer and smooth its surface level.
9. Bake the cake for 30 minutes, take it out and cover it loosely with foil, then bake for a further 15 minutes, until a toothpick inserted in the centre comes out clean.
10. Cool the cake in its pan for 20 minutes, run a butter knife around the inside edge, place a plate or platter over the pan and flip the whole thing over, tapping and shaking the pan gently before lifting it away slowly.
11. Let the flipped cake cool completely before serving it, with its caramelised pineapple and cherry topping uppermost.

Prep: 20 min · Cook: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data