Topping
1 20 ounce can of pineapple rings
4 T unsalted butter
3/4 cup packed light brown sugar
Maraschino cherries
Cake
1 1/2 cup self-rising flour
pinch of salt
2 eggs
1 cup of sugar
1 stick of butter (softened)
1/4 cup milk
1/4 cup pineapple juice
1 tsp pure vanilla extract
Topping
Melt butter in 9 inch cast iron skillet
Stir in sugar then turn off heat and allow to cool for 10 mins
Arrange the pineapple rings and cherries on top
Cake
Preheat the oven to 350 degrees F
Blend butter and sugar together for 2 mins
Separate egg yolks from the whites; reserve the whites
Beat in the egg yolks one at a time
Add in the vanilla
Add flour/salt gradually alternating with the liquids (milk and pineapple juice)
Mix whites in a separate bowl until frothy and stiff peaks form
Fold the whites into the batter.
Pour batter over the topping; spread evenly
Bake for 45-50 mins or until a toothpick inserted into the center of the cake comes out clean
Glide a butter knife around the edge of the cake to loosen it from the sides of the skillet
Allow to cool for 20 mins
Flip onto a cake plate
Enjoy
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