Vintage Pineapple Inversion Cake

Discover a delightful twist on a timeless dessert with our Vintage Pineapple Inversion Cake. This classic version boasts a buttery, caramelized pineapple topping and a moist, tender cake that will satisfy your sweet tooth. Perfect for dessert lovers seeking a homemade, nostalgic treat.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 8

Ingredients

1/4 cup unsalted butter (melted)

3/4 cup packed brown sugar

8 slices canned pineapple in juice (drained)

8 maraschino cherries

1 1/4 cups all-purpose flour

1 cup granulated sugar

1/4 cup unsalted butter (softened)

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup milk

1 tsp vanilla extract

2 large eggs

Instructions

1. Preheat the oven to 350°F (175°C).

2. Pour melted butter into a 9-inch round cake pan and evenly sprinkle brown sugar over the butter.

3. Arrange pineapple slices over the brown sugar, and place a cherry in the center of each slice.

4. In a mixing bowl, combine flour, granulated sugar, softened butter, baking powder, and salt; mix well.

5. Add milk and vanilla extract to the flour mixture, and beat until smooth.

6. Add eggs one at a time, beating well after each addition.

7. Pour the batter over the pineapple slices in the cake pan.

8. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

9. Allow to cool in the pan for 5 minutes, then invert onto a serving plate.

10. Serve warm or at room temperature.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Reheating

To reheat, warm individual slices in the microwave for 20-30 seconds or in a 350°F oven for about 5 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.