Buttery vanilla pineapple cake

My grandmother kept pineapple rings in the pantry year-round, and I never understood why until she pulled this cake from the oven one rainy afternoon. The smell of butter caramelizing with brown sugar filled the entire house, drawing everyone into the kitchen before she even called us. When she flipped that pan onto the serving plate, the pineapple glistened like little golden suns. Now it is the first dessert I reach for when I need something that feels both nostalgic and special.

Last summer, I made this for a potluck and watched three generations of people light up when they saw it. My neighbor mentioned it reminded her of her own mother's kitchen, and suddenly we were all sharing stories about the desserts that shaped our childhoods. Food has this way of connecting us across time and memory, and this cake seems to invite those conversations every single time.

Ingredients

• Unsalted butter: Use room temperature butter for the cake batter to ensure proper aeration and a tender crumb
• Light brown sugar: Packed brown sugar creates the signature caramel layer that becomes the gooey topping
• Pineapple rings: Canned pineapple works perfectly here, but pat them dry to prevent excess moisture in the caramel
• Maraschino cherries: These add a pop of color and classic flavor, though fresh cherries work beautifully in season
• Granulated sugar: Creaming this with butter creates the light, fluffy structure of the vanilla cake
• Large eggs: Room temperature eggs incorporate better and help the cake rise evenly
• All-purpose flour: Provides the structure without making the cake too dense
• Baking powder: Essential for the lift that makes this cake tender rather than heavy
• Whole milk: Adds richness and moisture, though buttermilk creates a lovely tang if you prefer

Instructions

Prepare your oven and pan:

Preheat to 175°C (350°F) and generously grease a 23-cm round cake pan with butter, getting into every corner

Create the caramel layer:

Melt 60 g butter directly in the pan, then sprinkle the brown sugar evenly across the bottom

Arrange the fruit:

Place pineapple rings over the sugar mixture and nestle a maraschino cherry in the center of each ring

Cream the butter and sugar:

Beat 120 g softened butter and granulated sugar until pale and fluffy, about 3 minutes

Add eggs and vanilla:

Beat in eggs one at a time, fully incorporating each before adding the next, then stir in vanilla

Combine dry ingredients:

Whisk flour, baking powder, and salt in a separate bowl to ensure even distribution

Build the batter:

Add flour mixture in three parts, alternating with milk, mixing until just combined after each addition

Layer the batter:

Spoon the batter gently over the pineapple and smooth the top without disturbing the fruit arrangement

Bake to perfection:

Bake for 38–42 minutes until golden and a toothpick inserted in the center comes out clean

The grand flip:

Cool for exactly 10 minutes, run a knife around the edges, then confidently invert onto a serving plate

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When my daughter turned seven, she requested this cake for her birthday instead of the usual frosted confection. We arranged the pineapple together, her small fingers carefully placing each cherry with such pride. Seeing her face light up when we flipped that pan and revealed the perfect pattern reminded me why simple, beautiful recipes become family traditions.

Making It Your Own

Experimenting with this recipe has taught me that small changes create entirely new experiences while keeping the soul of the cake intact. Sometimes I swap pecans for cherries, or add coconut to the batter for a tropical twist. These variations have become signatures for different seasons and occasions.

The Science of the Flip

That moment of inversion feels magical, but it is actually simple chemistry at work. The hot sugar creates a liquid caramel that grips the fruit, and as it cools slightly, it bonds just enough to release beautifully when you flip. The 10-minute cooling window is perfect because the caramel is still warm enough to flow but cool enough to set.

Serving Suggestions

This cake needs nothing more than itself, but a few accompaniments can elevate it from wonderful to unforgettable. The contrast of warm cake with cold cream is one of those simple pleasures that makes dessert feel special.

• Whipped cream with a splash of vanilla
• Scoop of vanilla bean ice cream
• Light dusting of powdered sugar right before serving

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Whether it is a Tuesday night dessert or a celebration cake, this recipe has a way of making any moment feel like a memory worth keeping.

Questions & Answers

→ How do I prevent the topping from sticking to the pan?

Ensure the pan is well-greased with butter before adding the brown sugar and pineapple to help the topping release easily after baking.

→ Can I substitute fresh pineapple rings for canned ones?

Yes, fresh pineapple rings can be used. Make sure they are sliced evenly and dried slightly to avoid excess moisture.

→ What is the best way to achieve a moist cake texture?

Do not overmix the batter once flour is added and bake until a toothpick comes out clean to maintain moistness.

→ Can I prepare this cake in advance?

The cake can be made a day ahead and stored covered at room temperature or refrigerated. Bring to room temperature before serving for best flavor.

→ Are there any recommended toppings to serve with the cake?

Whipped cream or vanilla ice cream complement the flavors and add creaminess to each serving.