AuthoradminCategoryDessert
Line the 9x13-inch aluminum cake pan with parchment paper. Melt the butter in a small saucepan over medium-heat. Add in the brown sugar and whisk well to combine. Cook for 2 minutes, stirring occasionally.
Line the 9x13-inch aluminum cake pan with parchment paper. Melt the butter in a small saucepan over medium-heat. Add in the brown sugar and whisk well to combine. Cook for 2 minutes, stirring occasionally.
Arrange pineapple slices on top of the brown sugar mixture. Place a cherry in the center of each pineapple slice. Set aside.
In a large bowl combine the cake flour, baking powder, baking soda, salt, sugar, and cinnamon. Whisk well to combine and set aside.
In a separate large bowl combine the eggs, sour cream, milk, pineapple juice, oil, and vanilla. Whisk well to combine. Fold the wet ingredients into the dry ingredients, mixing just until smooth and evenly combined.
Pour the batter on top of the pineapple slices, and gently smooth the top. Bake in preheated oven for 40 to 42 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
Cool the cake in pan for exactly 4 minutes. Then carefully invert the cake onto a large cutting board or serving platter. Rest for 15 minutes before serving warm, or cool completely and serve at room temperature. Enjoy!
Ingredients
Directions
Line the 9x13-inch aluminum cake pan with parchment paper. Melt the butter in a small saucepan over medium-heat. Add in the brown sugar and whisk well to combine. Cook for 2 minutes, stirring occasionally.
Line the 9x13-inch aluminum cake pan with parchment paper. Melt the butter in a small saucepan over medium-heat. Add in the brown sugar and whisk well to combine. Cook for 2 minutes, stirring occasionally.
Arrange pineapple slices on top of the brown sugar mixture. Place a cherry in the center of each pineapple slice. Set aside.
In a large bowl combine the cake flour, baking powder, baking soda, salt, sugar, and cinnamon. Whisk well to combine and set aside.
In a separate large bowl combine the eggs, sour cream, milk, pineapple juice, oil, and vanilla. Whisk well to combine. Fold the wet ingredients into the dry ingredients, mixing just until smooth and evenly combined.
Pour the batter on top of the pineapple slices, and gently smooth the top. Bake in preheated oven for 40 to 42 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
Cool the cake in pan for exactly 4 minutes. Then carefully invert the cake onto a large cutting board or serving platter. Rest for 15 minutes before serving warm, or cool completely and serve at room temperature. Enjoy!