- ¼ cup Butter
- ½ cup Brown Sugar
- ½ tsp Cinnamon
- 24 oz. can Pineapple Rings
- Maraschino Cherries
- 6 tbsp Butter (softened)
- ¾ cup Granulated Sugar
- ⅓ cup Cream Cheese (softened)
- 2 Eggs
- 1 tsp Vanilla
- ¾ cup Crushed Pineapple (in Juice)
- 1 ¼ cup All Purpose Flour
- ½ tsp Baking Powder
- ½ tsp salt
Pre-heat oven to 350 degrees. Line a 9 or10 inch cake pan with parchment paper or spray with non-stick cooking spray. Be sure to cover the sides thoroughly to prevent sticking.
Add the pineapple glaze ingredients to a saucepan and melt for 5 minutes. Pour the glaze into the cake pan and spread around the pan.
Arrange pineapple slices over the glaze and place a cherry in each ring. Set aside.
Cream Butter, Sugar and Cream Cheese in a stand mixer or using a hand mixer until light and fluffy.
In a medium bowl combine dry ingredients.
With the mixer on low-speed beat in eggs one at a time, followed by vanilla and crushed pineapple until combined.
Slowly add dry ingredients until combined. Do not over mix!
Carefully spoon batter over pineapples in the pan.
Bake for 30-40 minutes. Let cool for 5 minutes. Invert onto serving platter. (see tips for removing cake from the pan in the post above.)
Nutrition per serving
Saturated fat: 11g
Vitamin A: 700%
Vitamin C: 13%
Keyword: cake, pineapple