Prep Time: 20 minutes
Equipment: Electric mixer, one 9×13-inch baking pan or one 10-inch round pan
THIS IS WHAT YOU NEED
Fruit Topping
- 1 (20 oz) can pineapple chunks or rings, cut into ¼-inch pieces, in 100% juice (not heavy syrup). Reserve the juice for the cake batter.
- ⅔ cup light brown sugar
- 1 stick unsalted butter, melted
- 12 maraschino cherries
Cake Batter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1¼ cups granulated sugar
- 1 stick unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup reserved pineapple juice (add water if needed to make a full cup)
Powdered sugar, for dusting
THIS IS WHAT YOU DO
- Preheat the oven to 350°F. Generously spray or grease the baking pan and set aside.
- Prepare the topping by draining the pineapple and reserving 1 cup of juice for the batter. In a small bowl, mix the brown sugar and melted butter, then spread the mixture evenly over the bottom of the pan. Arrange the pineapple pieces and cherries on top.
- To make the batter, whisk together the flour, baking powder, and salt in a medium bowl and set aside. In a large bowl, cream the butter and sugar together. Add the eggs one at a time, then mix in the vanilla extract. Add the dry ingredients and pineapple juice alternately, beginning with one-third of the flour mixture, then half of the juice, and repeating until finished with the flour mixture.
- Spoon the batter evenly over the fruit. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. If using a 10-inch round pan, baking may take about 5 minutes longer.
- Cool the cake for 30 minutes. Loosen the sides with a butter knife, then invert the cake onto a platter. Dust with powdered sugar before serving.
20 lucky winners will win $500 each in prizes totaling $10,000. 