Ingredients

¼ cup butter

½ cup brown sugar

½ teaspoon cinnamon

24 ounce can pineapple rings

Maraschino cherries

6 tablespoons butter, softened

¾ cup granulated sugar

⅓ cup softened cream cheese

2 eggs

1 teaspoon vanilla

¾ cup crushed pineapple in juice

1¼ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 10-inch round cake pan with parchment paper to prevent sticking.

Step 2: In a saucepan, combine ¼ cup butter, ½ cup brown sugar, and ½ teaspoon cinnamon. Melt together over medium heat for about 5 minutes until the sugar dissolves and forms a smooth glaze. Pour this mixture evenly into the prepared cake pan.

Step 3: Arrange the pineapple rings in a single layer over the sugar glaze. Place a maraschino cherry in the center of each pineapple ring. Set aside while you prepare the batter.

Step 4: In a stand mixer, cream together 6 tablespoons softened butter, ¾ cup granulated sugar, and ⅓ cup softened cream cheese until light and fluffy.

Step 5: With the mixer on low, beat in the eggs one at a time, then add 1 teaspoon vanilla and ¾ cup crushed pineapple (including juice). Mix until combined.

Step 6: In a separate bowl, whisk together 1¼ cups all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt.

Step 7: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to keep the cake tender.

Step 8: Carefully pour the batter over the pineapple and cherry glaze in the pan, spreading it evenly.

Step 9: Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 5 minutes in the pan.

Step 10: Invert the cake onto a serving platter so the pineapple and cherry glaze becomes the top. Serve warm or at room temperature.

Tips & Variations

Use fresh pineapple rings for a brighter flavor, but be sure to pat them dry to avoid excess moisture.

Swap maraschino cherries for fresh or frozen cherries for a less sweet topping.

For extra moistness, brush a little pineapple juice over the cake before serving.

Adding a teaspoon of lemon zest to the batter enhances the tropical notes.

Storage

Store leftover cake covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days. Warm slices gently in the microwave before serving to restore softness. This cake also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple rings can be used. Just make sure to peel, core, and slice them evenly. Pat dry to prevent excess moisture from affecting the glaze.

How do I prevent the cake from sticking when inverting?

Lining the pan with parchment paper and ensuring the pineapple glaze is melted and evenly coated helps release the cake easily. Let the cake cool slightly before inverting to avoid breaking.