Ingredients
Units
Scale
- 1/4 cup butter
- 1/2 cup brown sugar
- 7 pineapple rings (fresh or canned)
- 15 maraschino cherries ( optional)
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/4 baking soda
- 1/2 tsp salt
- 1/3 cup butter
- 3/4 cup white sugar
- 2 egg whites
- 1/3 cup sour cream
- 1 1/2 tsp vanilla
- 1/3 cup milk
Instructions
- Preheat oven to 350°
- Melt 1/4 cup butter and place in the bottom of a round cake pan.
- Sprinkle brown sugar over the butter and use a spoon to spread it evenly.
- Place a pineapple ring in the center, place the remaining rings around the center ring.
- At a maraschino cherry to the center of each ring and in the openings between.
- Refrigerate until needed.
- The bowl combine the cake flour, baking powder, baking soda, and salt, whisk to combine and set aside
- In a second bowl use hand beaters to cream the butter.
- Add the sugar and cream until smooth.
- Had the two egg whites and mix until combined.
- Add the sour cream and vanilla, mix.
- At the dry ingredients to the top of the wet, and use your hand beaters to slowly incorporate the two together drizzling in the milk while doing so.
- Remove the pineapple topping from the fridge, add the batter and smooth with the back of a spoon.
- Place in the oven and bake for 45 minutes.
- Cool for 30 minutes, run a knife around the edge of the cake and invert onto a serving platter.
- Prep Time: 15 mins
- Cook Time: 45 minutes
- Category: Baking, dessert, Recipes