If you grew up in the 50s, 60s, or 70s, you may remember this beautiful cake sitting on the table for family gatherings. Golden pineapple rings, bright cherries, and a buttery brown-sugar topping make this nostalgic dessert as delicious as it is pretty.
Ingredients
For the topping
- ½ cup unsalted butter, melted
- 1 cup packed brown sugar
- 1 can (20 oz / 567 g) pineapple rings, drained
- 12–15 maraschino cherries
- 2 tablespoons pineapple juice
For the cake
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup reserved pineapple juice
- ¼ cup milk
Step-by-Step Instructions
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