Ingredients
- 10–12 pineapple slices (canned or fresh)
- ½ cup (150 g) brown sugar
- 4 tbsp (60 g) unsalted butter (for topping)
- 6–10 glacé cherries (optional, for centers)
- 1½ cups (190 g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (113 g) unsalted butter (softened)
- ¾ cup (150 g) sugar
- 2 eggs (room temperature)
- 1 tsp vanilla essence
- ½ cup (120 ml) milk
Instructions
- Preheat oven to 180°C (350°F). Grease a 9-inch rectanglecake pan.
- Melt 4 tbsp butter and pour it into the bottom of the pan. Spread brown sugar evenly over the melted butter.
- Arrange pineapple slices on top of the sugar layer. Place a cherry in the center of each slice if using. Set aside.
- In a bowl, sift together flour, baking powder, baking soda, and salt.
- In another bowl, beat softened butter and sugar until light and creamy.
- Add eggs one at a time, mixing well after each. Stir in vanilla essence.
- Add the dry ingredients in batches, alternating with milk. Mix gently until smooth. Do not overmix.
- Pour the batter evenly over the pineapple layer and smooth the top.
- Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes. Run a knife around the edges, then carefully flip it onto a serving plate.
- Cool slightly before slicing. Serve warm or at room temperature.