📝 About This Recipe
This timeless classic is a celebration of tropical flavors, featuring a crown of honey-gold caramelized pineapples and ruby-red cherries atop a buttery, velvet-crumbed sponge. Originating in the early 20th century, this dessert transforms humble ingredients into a stunning centerpiece where the fruit juices seep into the cake as it bakes. Every bite offers a nostalgic harmony of warm brown sugar and zesty tropical fruit that is as beautiful to look at as it is delicious to eat.
🥗 Ingredients
The Caramelized Fruit Topping
- 4 tablespoons Unsalted Butter (melted)
- 1/2 cup Light Brown Sugar (packed)
- 7-10 slices Pineapple Rings (canned in juice or fresh, patted very dry)
- 12-15 pieces Maraschino Cherries (stems removed, patted dry)
The Vanilla Bean Sponge
- 1 1/2 cups All-Purpose Flour (sifted)
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoon Fine Sea Salt
- 1/2 cup Unsalted Butter (softened to room temperature)
- 1 cup Granulated Sugar
- 2 Large Eggs (at room temperature)
- 1 tablespoon Pure Vanilla Extract (high quality)
- 1/2 cup Whole Milk (at room temperature)
- 2 tablespoons Pineapple Juice (reserved from the can or fresh)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Ensure the oven rack is positioned in the center for even heat distribution.
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2
Pour the 4 tablespoons of melted butter into a 9-inch round cake pan or a heavy cast-iron skillet, tilting to coat the bottom and sides evenly.
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3
Sprinkle the light brown sugar evenly over the melted butter. This will create the sticky, decadent caramel base for the fruit.
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4
Arrange the pineapple rings on top of the sugar. Place one in the center and the others around it. Place a maraschino cherry in the center of each ring and in the gaps between the slices for a vibrant mosaic look.
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5
In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set this dry mixture aside.
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6
In a large bowl or stand mixer, cream the softened butter and granulated sugar together on medium-high speed until the mixture is pale, light, and fluffy (about 3-4 minutes).
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7
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is incorporated.
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8
Stir in the vanilla extract and the 2 tablespoons of reserved pineapple juice to the wet ingredients.
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9
Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the milk, beginning and ending with the flour. Mix just until combined; do not overmix or the cake will be tough.
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10
Gently spoon the batter over the arranged fruit, spreading it carefully with an offset spatula to ensure the fruit stays in place.
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11
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is a deep golden brown.
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12
Remove from the oven and let the cake cool in the pan for exactly 10 minutes. This allows the caramel to set slightly but remain fluid enough to release.
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13
Run a thin knife around the edge of the pan. Place a large serving plate upside down over the pan and, using oven mitts, quickly and confidently flip both over together.
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14
Leave the pan over the cake for 1-2 minutes to allow all that glorious caramel to drip down, then gently lift the pan off. Serve warm or at room temperature.
💡 Chef's Tips
Always pat your pineapple slices and cherries very dry with paper towels to prevent excess moisture from making the cake soggy. If the top of the cake browns too quickly in the oven, tent it loosely with aluminum foil for the last 15 minutes of baking. For a deeper flavor, use dark brown sugar instead of light brown sugar in the base. Ensure your eggs and milk are truly at room temperature to prevent the batter from curdling during the creaming process. Don't wait longer than 15 minutes to flip the cake, or the caramel will harden and the fruit will stick to the pan.
🍽️ Serving Suggestions
Serve a warm slice with a generous dollop of unsweetened whipped cream to balance the sweetness. A scoop of premium vanilla bean or coconut milk ice cream pairs beautifully with the tropical notes. Enjoy with a chilled glass of Moscato or a hot cup of Kona coffee. For an extra tropical touch, sprinkle a few toasted coconut flakes over the top before serving.