Buttery Vanilla Pineapple Cake (Printable)

Golden vanilla cake with caramelized pineapple rings and cherries, baked to a tender, flavorful finish.

# What You'll 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 oven to 350°F. Grease a 9-inch round cake pan.
02 - Melt 1/4 cup butter and pour into the bottom of the prepared pan. Sprinkle brown sugar evenly over the melted butter.
03 - Place pineapple rings over the sugar mixture. Position one maraschino cherry in the center of each ring.
04 - In a mixing bowl, cream 1/2 cup softened butter with granulated sugar until light and fluffy.
05 - Beat in eggs one at a time, then stir in vanilla extract until combined.
06 - In a separate bowl, whisk together flour, baking powder, and salt.
07 - Add the flour mixture to the batter in three parts, alternating with the milk, starting and ending with the flour. Mix until just combined.
08 - Spread the batter evenly over the arranged pineapple rings and smooth the surface.
09 - Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
10 - Let the cake cool in the pan for 10 minutes. Run a knife around the edges, then invert onto a serving plate. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The caramelized pineapple layer is impossibly juicy and sweet, with a slight bitter-caramel edge that balances the tender cake beneath.
  • It looks like you spent hours in a professional kitchen when you actually pulled off something showstopping in under an hour.
  • Warm or cold, with ice cream or whipped cream, it transforms easily depending on who's coming over and what mood the moment calls for.
02 -
  • Never skip cooling for those ten minutes; flip too early and the cake falls apart, flip too late and the caramel hardens and tears.
  • Room-temperature eggs and softened butter are non-negotiable for a fluffy crumb—cold ingredients don't blend smoothly.
  • Don't open the oven door during baking; sudden temperature drops can cause the cake to sink in the middle.
03 -
  • The pan matters more than you'd think; a dark nonstick pan conducts heat faster, so check for doneness a minute or two earlier than you would with a light metal pan.
  • If the cake sticks to the pan after inverting, place a warm skillet on the bottom of the pan for thirty seconds to gently warm and release the caramel.
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