I made this cake for my dad because he asked me if I knew how to make it. I never baked this cake before but I saw various recipes online including the Betty Crocker one so I scaled it down to my 8x8 square pan and had batter leftover so I made 7 cupcakes with it in the air fryer, interesting enough they tasted like regular yellow cake. That means the main players are the melted butter with the brown sugar and of course the cherries and the piña slices. That’s Spanish for pineapple:)
My daughter helped me with the stem cutting and pineapple patting and mixing because this cake can be a labor of love. There are quite a few steps to accomplishing this tropical dessert but so worth it.
The hard part of this cake was not to eat too big of a slice. But since it was my first time, I had to. LOL, I wanted to get that whole pineapple too. The family gave it a stamp of approval and as for dad, he gave it a 10. 😅
I could taste the brown sugar on it with the pineapple and cherry flavor and the texture was so moist, So yum.😋
I baked it using a Betty Crocker yellow cake mix, I know from scratch would be amazing but I wanted the easy route first and so far it was amazing for me.
Ready, let’s bake!
Ingredients:
A yellow cake mix
3 room temp eggs
1/4 cup of vegetable oil
6 pineapple slices with one cut in half
1 cup of pineapple juice from the can
2 tablespoons of unsalted butter
1/2 cup of brown sugar
9 maraschino cherries
Instructions:
Set oven to 350 degrees.
Open the can of pineapple and save the juice for the mix. You should have 1 cup of juice from the can.
Pat dry the pineapple slices on both sides.
Open the jar of cherries and remove the stems from the cherries you will be using.
Put the 2 tablespoons of butter in an 8x8 square pan and melt it in the oven after the preheat.
Then take out of the oven when the butter has melted and sprinkle the 1/2 cup of brown sugar over it and pat it down gently with a spoon or spatula covering all sides.
Then, place the pineapple slices in the pan on top of the brown sugar and put the cherries in the center of the rings, and put it to the side.
Now for the Cake:
In a medium bowl put in the mix, the juice, the 3 eggs, and the oil and mix by hand with a whisk or with a stand mixer.
Then, pour the sufficient amount of batter in the square pan without overfilling it, remember it will rise.
I had leftover batter for 7 cupcakes.
Bake cake for 42 -45 min but check with a toothpick to make sure it comes out clean before removing out of the oven to know it’s ready.
After it bakes, get a plate you will be turning your cake on to give it the name upside down :)
Turn the cake over on a plate with the pan still on it and leave it for 5 minutes to soak up the brown sugar and butter.
Then lift the pan and let the cake cool for 30 minutes and enjoy.
