This tropical-inspired cake is soft, buttery, and topped with caramelized pineapple rings and bright maraschino cherries. Perfect for a festive dessert or a special breakfast treat.
Ingredients
- 1 cup granulated sugar
- 6 tbsp unsalted butter, divided
- 1 large egg
- 1/2 cup whole milk, warm
- 1 2/3 cups all-purpose flour
- 1/4 tsp salt
- 2 tsp baking powder
- 4–6 pineapple rings, drained
- 6–8 maraschino cherries
- Extra sugar for caramel topping
Directions
- Preheat the oven to 350°F. Grease a 9-inch round cake pan with 2 tbsp butter and sprinkle 2 tbsp sugar evenly on the bottom.
- Arrange pineapple rings on the sugar layer. Place a maraschino cherry in the center of each ring. Fill in gaps with smaller pieces of pineapple if needed.
- In a mixing bowl, cream 4 tbsp butter with sugar until fluffy. Add the egg and beat well.
- Sift together flour, baking powder, and salt. Gradually fold into the butter mixture, alternating with warm milk, until a smooth batter forms.
- Pour the batter over the pineapple arrangement and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool 5 minutes. Carefully invert the cake onto a serving plate.
- Sprinkle with a little sugar and place briefly under the broiler to create a caramelized glaze.
Serve warm or at room temperature for a tender, sweet, tropical treat.
