Ingredients:

  • 60g unsalted butter, melted
  • 150g light brown sugar, packed
  • 567g canned pineapple slices, drained (reserve 60ml juice)
  • 10 maraschino cherries, stems removed and dried
  • 190g all-purpose flour, sifted
  • 200g granulated sugar
  • 7g baking powder
  • 2g salt
  • 115g unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 60ml reserved pineapple juice
  • 60g full-fat sour cream
  • 5ml vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Pour the 60g of melted butter into your 9 inch round cake pan. Sprinkle the 150g of brown sugar evenly over the butter. Note: Use your fingers or a spatula to press the sugar into a flat, even layer so every bit of fruit touches the caramel.
  2. Pat the pineapple slices aggressively dry with paper towels. Note: If they are dripping, the caramel will become watery and thin.
  3. Arrange one pineapple ring in the dead center of the pan. Place the remaining rings around it. Nestling the 10 maraschino cherries into the center of each ring and in the gaps between them. The pan should look like a colorful fruit mosaic.
  4. In a large bowl, whisk the 190g sifted flour, 200g granulated sugar, 7g baking powder, and 2g salt.
  5. Add the 115g of softened butter to the dry ingredients. Mix on low speed until the mixture resembles coarse, wet sand. This should take about 2 minutes.
  6. In a separate medium bowl, whisk together the 2 large eggs, 60ml reserved pineapple juice, 60g sour cream, and 5ml vanilla extract.
  7. Gradually pour the wet mixture into the flour butter sand. Beat on medium speed for about 60 seconds until the batter is velvety and pale yellow.
  8. Carefully dollop the batter over the fruit. Use an offset spatula to smooth it to the edges without disturbing the fruit underneath.
  9. Bake for 45 minutes. You'll know it's ready when the kitchen smells like toasted vanilla and a toothpick inserted in the center comes out clean.
  10. Remove from the oven and let it sit on a wire rack for exactly 10 minutes. This is the setting phase where the caramel thickens but stays fluid.
  11. Run a thin knife around the edge. Place a large plate over the pan and, in one confident motion, flip it over. Leave the pan in place for 60 seconds before lifting. Note: This allows every drop of that buttery syrup to soak back into the sponge. Pineapple Cheese Casserole: Crispy Baked in 45 Minutes — Discover the best Pineapple Cheese Casserole recipe, featuring budget-friendl...Dump Cake Recipes: The Easiest Cherry Pineapple Bake (10 Min Prep) — Dump Cake Recipes are the ultimate easy dessert. This classic cherry pineappl...Cranberry Orange Breakfast Cake for 10 Servings — Master this decadent cranberry orange breakfast cake recipe featuring a zesty... $img_2$