II Pineapple Cake II


  • 11/2 cup all-purpose flour 
  • 1 cup sugar 
  • 1 large egg
  • 1 tsp. Vanilla extract
  • 1/2 tsp. salt
  • 2/3 cup unsalted butter
  • 2/3 cup milk
  • 1/2 cup light brown sugar
  • 6-7 slices pineapples
  • 6-7 drained canned cherries
  • 2 tsp. baking powder


  • Preheat the oven to 350 F (175C). In a 9-inch flameproof cake pan melt 1/3 cup of butter on a low heat. Sprinkle the brown sugar evenly over the butter and cook, stirring until the sugar and butter are blended, appoximately 3-4 minutes.
  • Arrange the pineapples over the caramel. decorate with Cherries, placing them in the center of each pineapple.
  • In a large mixing bowl, add flour, baking powder, salt, and sugar. mix on low speed with a handheld mixer until well mixed. Add the remaining 1/3 cup of butter, vanilla extract and the milk. Blend on medium speed for 2 -3 minutes.
  •  Add the egg and beat on medium speed for 2 minutes. Pour the batter over the Pineapple
  • Bake in a pre-heated oven until the cake is golden brown, or until  a toothpick inserted into comes out clean, around 45-50 minutes.
  • Let  the pan cool for 3-4 minutes. Turn the pan over onto a serving plate and let stand for 2-3 minutes. Now carefully lift the pan off the cake. Serve warm or at room temperature.