Buttery vanilla cake with pineapple (Print Version)

Golden vanilla cake topped with caramelized pineapple rings and cherries, baked to golden perfection.

# What You Need:

→ Topping

01 - 1/4 cup unsalted butter
02 - 3/4 cup packed light brown sugar
03 - 8 to 10 canned pineapple rings, drained
04 - 8 to 10 maraschino cherries

→ Cake Batter

05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1 1/2 cups all-purpose flour
10 - 1 1/2 teaspoons baking powder
11 - 1/2 teaspoon salt
12 - 1/2 cup whole milk

# Directions:

01 - Preheat the oven to 350°F. Grease a 9-inch round cake pan.
02 - Melt 1/4 cup unsalted butter and pour it evenly into the bottom of the prepared pan. Sprinkle 3/4 cup packed light brown sugar over the melted butter.
03 - Place pineapple rings atop the sugar mixture. Position a maraschino cherry in the center of each ring.
04 - In a mixing bowl, beat 1/2 cup softened butter with 1 cup granulated sugar until light and fluffy.
05 - Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
06 - In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
07 - Add the dry ingredients to the creamed mixture in three parts, alternating with 1/2 cup whole milk, beginning and ending with the flour mixture. Mix gently until just combined.
08 - Pour the batter evenly over the arranged pineapple and cherries, smoothing the top. Bake for 40 minutes or until a toothpick inserted in the center emerges clean.
09 - Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then invert onto a serving plate. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It looks absolutely show-stopping but the actual technique is so forgiving that even a small mishap disappears under that caramelized topping.
  • The butter-brown sugar base creates this addictive crispy-chewy layer that nobody can resist, and you barely have to do anything special to make it happen.
  • One pan, simple vanilla cake, and you've somehow created something that tastes far more impressive than the effort involved.
02 -
  • If you leave the cake in the pan too long before inverting, the caramel hardens and sticks; too short and it's still molten and slides off—10 minutes is the sweet spot.
  • Room temperature milk and softened butter aren't optional details; cold ingredients won't mix properly and you'll end up with lumpy, uneven batter.
03 -
  • Measure your flour by spooning it into the measuring cup and leveling with a knife—scooping directly from the bag compresses the flour and throws off your ratios.
  • If you want extra pineapple flavor without making the batter wet, add 1–2 tablespoons of the pineapple juice that you drained off, and reduce the milk by the same amount.
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