- 565g/ 20 oz canned pineapple slices in juice
- 12 – 18+ maraschino cherries
- 60g/ 4 tbsp unsalted butter , melted
- 1/2 cup brown sugar
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp baking soda (sub 1 tsp baking powder)
- 1/4 tsp salt
- 1/3 cup milk , full or low-fat
- 1/4 cup pineapple juice , reserved from can (under Topping ingredients)
- 1/4 cup sour cream , full fat (sub plain yogurt)
- 1 tsp vanilla extract (or essence)
- 115g/ 1 stick butter , unsalted, softened (to 18C/64F, Note 3)
- 3/4 cup white sugar
- 2 large eggs , at room temperature (Note 4)
- Any leftover pineapple , chopped (Note 1)
- Preheat oven to 180°C/350°F (160°C fan).
PINEAPPLE DECORATIVE TOP:
- Dry fruits: Line a tray with paper towels or a tea towel, then place pineapple and cherries on. Pat dry with paper towels.
- Butter: Pour melted butter into a 23cm/9″ cake pan at least 5cm/2″ deep. (Not springform, as they’ll leak.) Brush butter up the sides.
- Brown sugar: Sprinkle sugar over the base, roughly spreading it out (use the brush).
- Arrange pineapple: Place one pineapple ring in the centre, then surround with either halved pineapple rings (as pictured), or whole ones.
- Decorate with cherries as desired. Most people just put them in the middle of the pineapple rings.
- Press cherries and pineapples down firmly so they are in direct contact with the base of the cake pan – so you get vibrant red and yellow colour pops at the end, not tarnished by caramel. (Note 5)
- Flour Mixture: Whisk flour, baking powder, baking soda and salt in a bowl.
- Milk Mixture: Whisk milk, sour cream, pineapple juice and vanilla in a 2nd bowl.
- Cream butter and sugar: In a third (final!) bowl, beat the butter and sugar for 2 minutes on speed 7 (handheld mixer) until fluffy.
- Eggs: Add eggs one at a time, beating for 20 seconds in between.
- Add Flour Mixture then Milk Mixture, alternating: Add 1/3 of the Flour Mixture, then mix in using a rubber spatula. Add 1/2 the Milk Mixture, mix in. Add half the remaining Flour Mixture, mix. Add all the remaining Milk Mixture, mix. Then mix in the last of the Flour Mixture. Stir in the leftover pineapple pieces.
- Fill pan: Spread batter over pineapple layer, smooth and level the surface.
- Bake: Bake for 30 minutes. Remove, loosely cover with foil, then bake for a further 15 minutes until a toothpick inserted into the centre comes out clean.
TURNING OUT CAKE:
- Cool 20 minutes: Remove cake from oven and leave inside pan to cool for 20 minutes.
- Flip! Run a butter knife around the inner edge of the cake pan. Put a plate or serving platter over the cake, then flip. Tap base / shake pan gently then lift slowly. Voila!
- Cool completely before serving.
1. Pineapple slices – Be sure to get pineapple in juice, not syrup. Syrup is too sweet and also the cake batter calls for pineapple juice.
Cans: In Australia, the standard can sizes are 430g and 225g, so get one of each. Total 655g, which is more than needed. Chop up the leftover pineapple and add into the batter.
2. Maraschino cherries – Preserved, sweetened cherries commonly associated as a cocktail garnish! Find them at liquor stores or Harris Farms (Sydney/QLD). Glacé cherries also work!
3. Softened butter – Don’t let the butter get too soft and sloppy. This is a common error with cakes that call for butter and sugar to be creamed. Target 18C/64F for the butter. At this temperature, the butter is loose enough to be whipped, but you should not be left with a thick, shiny slick of grease on your finger when you poke it. If you get greasy fingers, this means the butter is too soft. The cake will not be as fluffy as intended, or the batter might split and be greasy.
If the butter is >20C/68F, I would chill the butter a bit before using.
4. Eggs – Eggs need to be at room temperature and not fridge-cold, to ensure it incorporates properly into the batter. A quick way to warm up fridge-cold eggs: Place eggs in a large bowl, cover with warm tap water (just warm, not hot) and leave for 5 minutes. Wipe dry (to avoid residual water dripping into bowl), then use per recipe.
Large eggs: 50 – 55g / 2 oz per egg is the industry standard of sizes sold as “large eggs” in Australia and the US. If your eggs are significantly larger or smaller in size, just weigh different eggs and use 200 – 220g / 8 oz in total (including shell) or 180 – 200g / 7.3 oz in total excluding shell (this is useful if you need to use a partial egg to make up the total required weight. Crack eggs, beat whites and yolks together, THEN pour into a bowl to measure out what you need).
5. Pressing the pineapple and cherries down firmly means their presentation side won’t be coated as much in brown caramel, letting the colours shine through more visibly.
6. Optional extra glossy shine for presentation purposes: Corn syrup (warmed), or apricot jam (warm, loosen slightly with water). Brush onto the pineapple and cherry surface after turning out cake.
7. Storage – Keeps in the fridge for at least 5 days. Be sure to bring to room temperature before serving. Nobody wants cold cake!
8. Nutrition per slice, assuming 12 slices.