1 Layer – Soft & Moist
Ingredients
Topping
• ¼ cup butter (57g)
• ½ cup brown sugar (100g)
• Pineapple rings or chunks (about 8–10 pieces)
• Maraschino cherries (optional)
Cake Batter
• 1½ cups flour (190g)
• 1 cup sugar (200g)
• ½ cup butter (113g, softened)
• 2 large eggs
• ½ cup pineapple juice or milk (120ml)
• 1 tbsp vanilla
• 1½ tsp baking powder
• Pinch of salt
Instructions
Prepare the Topping
Melt butter in a pan and stir in brown sugar until it becomes a smooth caramel.
Pour into a greased 8-inch round pan.
Arrange pineapple rings or chunks on top and place cherries in the centres if using.
Prepare the Cake Batter
Cream butter and sugar until light.
Add eggs and vanilla and mix well.
Combine flour, baking powder, and salt, then fold into the mixture, alternating with pineapple juice or milk to form a smooth batter.
Spread the batter gently over the pineapple layer.
Bake
Bake at 170°C until golden brown and the centre springs back when touched.
Allow the cake to cool for 10–15 minutes.
Flip onto a plate while still warm so the caramel topping releases beautifully.