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This is a classic dessert that I make one of two ways. One, with pineapple tidbits making up the entire topping just so there is fruit with every bite, or a classic way with sliced pineapple and maraschino cherries for that retro flair. I like to cook the pineapple a bit in the brown sugar and butter mixture to kind of caramelize them more. The cake uses the reverse creaming or "paste" method where the butter is blended into the flour and other powders before incorporating liquid and eggs. I think it helps to give this a tender crumb.
Servings: 15 pieces
Keywords: Dessert , Pineapple, Cake