Ingredients
Scale
- For the Topping:
- 1/2 cup real, unsalted butter
- 1 and 1/3 cup packed brown sugar
- 3 and 1/2 cups fresh pineapple chunks
- For the Cake:
- 2 and 2/3 cup all-purpose flour
- 2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2/3 cup vegetable oil
- 1 and 1/2 cups milk + 1 tablespoon white vinegar
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
Instructions
- Preparing the Topping: Begin by placing the butter in the 9×13 glass baking pan. Melt the butter in the oven, then evenly sprinkle the brown sugar over the melted butter. Arrange the pineapple chunks in an even layer on top of the sugar. Set the pan aside.
- Mixing the Cake Batter: In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add in the vegetable oil, milk mixed with vinegar, beaten eggs, and vanilla extract. Use a mixer to blend on low for 30 seconds, then switch to high and beat for 3 minutes, scraping down the sides occasionally.
- Baking the Cake: Carefully pour the batter over the pineapple layer in the cake pan. To prevent any spills, place the cake pan on a jelly roll pan or line the oven rack with aluminum foil. Bake at 350°F (175°C) for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Flipping the Cake: Once baked, loosen the sides of the cake with a butter knife. Cover the cake pan with a jelly roll pan or large platter, then carefully flip the cake over. Allow it to rest for 3 minutes before removing the pan, letting the caramelized sugar drizzle over the cake.
- Serving: Serve the cake warm, at room temperature, or chilled, accompanied by sweetened whipped cream and maraschino cherries.
Notes
Storage and Serving Tips
- Store any leftovers in the refrigerator, covered, for up to 4 days.
- For a different twist, try serving with a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Keywords: tropical cake recipe, caramelized pineapple dessert