Description
A tropical dessert featuring sweet pineapples and cherries in a moist, buttery cake, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 can (20 oz) pineapple rings, drained
- Maraschino cherries
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 teaspoons baking powder
- 4 large eggs
- 1 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Grease a Bundt pan using butter, then sprinkle the brown sugar evenly on the bottom.
- Artfully arrange the pineapple rings in the bottom of the pan, placing a cherry in the center of each ring.
- Cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix flour, salt, and baking powder together in another bowl.
- Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk.
- Pour the cake batter over the arranged pineapple and cherries in the Bundt pan.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before inverting it onto a serving plate.
- Serve warm or at room temperature.
Notes
Make-ahead: Bake a day in advance and cover tightly. Pairs well with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg