Servings
12
Prep Time
15 min
Cook Time
45 min
Recipe by
Amanda Schonberg
Ingredients
| 20-oz. can (567g) | pineapple rings, drained, juice reserved |
| 3 (9g) | egg whites |
| 1 lg. (5g) | egg |
| 2 tsp. (1g) | vanilla extract or pineapple extract |
| 8 oz. (227g) | Plugrá® Premium Butter, unsalted, softened, divided |
| ¾ cup (147g) | brown sugar |
| 10 (40g) | maraschino cherries, without stems |
| 3 cups (340g) | cake flour |
| 1½ cups (300g) | sugar |
| 2 tsp. (9.6g) | baking powder |
| ¼ tsp. (1g) | salt |
Steps
| 1 |
Preheat oven to 350°. Combine the reserved pineapple juice with enough water to yield ¾ cup. Stir with the egg whites, egg and extract in a 2-cup measure; set aside.
|
| 2 |
Place 2 ounces (¼ cup) butter into a 10-inch cake pan. Place the pan in oven for 3 to 4 minutes or until butter has melted. Sprinkle the brown sugar over the melted butter. Arrange the pineapple rings over the sugar and place the cherries in and
around the pineapple; set aside.
|
| 3 |
Combine cake flour, sugar, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 30 seconds to combine dry ingredients.
|
| 4 |
Slowly add in the remaining 6 ounces butter with mixer set on low until the mixture looks like coarse sand.
|
| 5 |
Add half of the pineapple juice mixture to the mixer and blend on low for one minute. Scrape down the bowl and add the remaining juice mixture. Mix on low for 1 minute then beat on high for 15 seconds.
|
| 6 |
Pour cake mixture over the pineapple rings. Bake on center rack for 40 to 45
minutes or until a toothpick inserted into the center comes out clean.
|
| 7 |
Cool in pan for 10 minutes then invert cake onto a cake dish or pan.
|
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