Ingredients:
1 stick unsalted butter.
1 1/2 cups brown sugar, tightly packed.
12-13 pineapple rings (about 1 1/2 cans).
12-13 maraschino cherries,drained (you can find these in the baking aisle of the grocery store)
2/3 cups unsalted butter at room temperature.
1 1/3 cups granulated sugar.
2 tsp. pure vanilla extract.
4 large eggs, at room temperature.
3 1/3 cups all-purpose flour, sifted.
1/4 tsp. salt (I use Kosher salt).
4 tsp. baking powder
1 1/3 cups pure pineapple juice
Preheat oven to 375 F,
Melt down 1 stick of butter and brown sugar together in cast iron skillet, the cake will be baked in this skillet. Begin to spread the brown sugar mixture across the pan evenly and turn off the heat. Now take your pineapples and arrange them in the pan over the brown sugar mixture and then add the cherries. In a large bowl add the butter and white sugar and with a hand mixer cream together until smooth. Add the vanilla to your eggs and start adding your eggs one at a time to your sugar and butter mixture. In another larger bowl add flour, baking powder, and salt and whisk well together. Add small amounts of flour, then pineapple juice alternating between the two until, it's all incorporated. Pour this mixture over top of pineapples. Now carefully place this pan in the preheated oven of 375 F. and bake for 30 to 45 minutes or until golden brown and toothpick comes out clean. Let cool for 10- 15 minutes before flipping out the cake. Enjoy!
1 stick unsalted butter.
1 1/2 cups brown sugar, tightly packed.
12-13 pineapple rings (about 1 1/2 cans).
12-13 maraschino cherries,drained (you can find these in the baking aisle of the grocery store)
2/3 cups unsalted butter at room temperature.
1 1/3 cups granulated sugar.
2 tsp. pure vanilla extract.
4 large eggs, at room temperature.
3 1/3 cups all-purpose flour, sifted.
1/4 tsp. salt (I use Kosher salt).
4 tsp. baking powder
1 1/3 cups pure pineapple juice
Preheat oven to 375 F,
Melt down 1 stick of butter and brown sugar together in cast iron skillet, the cake will be baked in this skillet. Begin to spread the brown sugar mixture across the pan evenly and turn off the heat. Now take your pineapples and arrange them in the pan over the brown sugar mixture and then add the cherries. In a large bowl add the butter and white sugar and with a hand mixer cream together until smooth. Add the vanilla to your eggs and start adding your eggs one at a time to your sugar and butter mixture. In another larger bowl add flour, baking powder, and salt and whisk well together. Add small amounts of flour, then pineapple juice alternating between the two until, it's all incorporated. Pour this mixture over top of pineapples. Now carefully place this pan in the preheated oven of 375 F. and bake for 30 to 45 minutes or until golden brown and toothpick comes out clean. Let cool for 10- 15 minutes before flipping out the cake. Enjoy!
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