It is said that this recipe originated in the 1920's after the Dole pineapple company sponsored a contest looking for the best pineapple recipes. I don't know if that is true or not, but I do think that this cake is a winner!
I also think that this is one of those rare instances when canned works better than fresh.
TIP: This recipe must be cooked in a metal pan, so for me that means FAT DADDIO'S 9x13 pan. I love this line of bakeware because they are aluminum, so they cook very evenly, without being too dark or burning, which is especially important because the base of this is essentially caramel. They also have sharp, clean edges, instead of rounded, which makes a difference in many recipes (not so much in this one).
Ingredients
200 g light brown sugar
85 g unsalted butter
1 tbsp. vanilla extract
1 tsp. salt
2 - 15 oz. cans pineapple slices, drained and patted dry
12 maraschino cherries, patted dry
288 g cake flour
1 Tbsp. baking powder
2 tsp. salt
1/4 tsp. freshly ground nutmeg
3 large eggs, room temperature
1 Tbsp. vanilla extract
170 g unsalted butter, room temperature
300 g granulated sugar
355 g sour cream
Equipment:
Make Caramel:
Preheat the oven to 350F and put the rack in the middle of the oven.
Over medium heat, cook butter, brown sugar, vanilla extract and salt in a saucepan, sitting occasionally, until butter is melted and the mixture is bubbling. Spread evenly to coat the bottom of the pan.
Arrange pineapple slices on top, without overlapping, and place a cherry in the center of each pineapple ring. Set aside.
Make Cake:
Whisk together flour, baking powder, salt and nutmeg. Set aside.
Whisk together eggs and vanilla extract. Set aside.
Beat granulated sugar and butter in a stand mixer with a paddle attachment on medium-high until light and fluffy (about 5 minutes).
Add egg mixture in 4 batches, beating about 30 seconds between each addition. Be sure to scrape down the bowl when needed.
Alternate beating in dry ingredients and sour cream. Begin with 1/3 of the dry, followed by 1/2 the sour cream, another 1/3 dry, the rest of the sour cream, and end with last of the flour mixture. Again, beating for about 30 seconds after each addition, and scraping when needed.
Scrape the batter into the pan and smooth the surface.
Bake until golden and a tester comes out clean, about 35-45 minutes, depending on your oven. Transfer to a wire rack and let cool for 15 minutes. Loosen the edges with an offset spatula. Flip the cake onto a large platter.
Serve it warm, or at room temperature. You can even bake it up to 3 days ahead and store it at room temperature in an airtight container.
WE LOVE PINEAPPLE!
So as you can imagine this was a big hit with my guys. There are a lot of flavors that come through, the sweet, the salty, and that hit of nutmeg. The cake itself is fluffy and and light. YUMMY!
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