Course: Dessert

Cuisine: American

Yield: 6-7 servings

Cooking Time-: 45 mins
INGREDIENTS

1. Unsalted butter-1/4 cups
2. Light Brown sugar-1 cup
3. Pineapple slices-7
4. Maraschino cherries-7-10
5. All purpose flour-1 1/2 cups
6. Granulated Sugar-1 cup
7. Unsalted butter-1/2 cup
8. Eggs-2
9. Pineapple juice/milk- 1/2 cup
10. Salt-1/2 tsp
11. Baking powder-1 1/2 tsps
12. Vanilla extract-1 tsp

DIRECTIONS

• Preheat the oven to 350°F
• You need a 9″ non stick cake pan or a round iron skillet.
• Melt 1/4 cup butter and brown sugar in the cake pan and mix well.
• Arrange the pineapple slices on the caramelized pan.
• Place the cherries in the center of the pineapple slices.
• For the cake, in a large mixing bowl, sift in flour, baking powder and salt.
• In a second bowl, cream together room temperature butter and sugar.
• Once the mixture is pale and fluffy, add the eggs one by one and beat well.
• Stir in the vanilla extract.
• Now add the dry ingredients into the wet mixture alternating with the pineapple juice.
• Combine well using a cake mixer
• Gently pour the cake batter over the pineapple slices in the pan.
• Bake the cake for about 40 mins or until a toothpick inserted comes out clean.

SERVING SUGGESTION

• Once out of the oven, immediately run a knife along the sides of the cake.
• Place a serving plate upside down onto the pan and turn the plate and pan over.
• Leave the pan on top of the cake for about 5 min until all the sugar syrup drizzle down the cake.
• Now remove the pan and cool cake for half an hour. Serve warm or cold.