Cooking Instructions
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Step 1
Place the
Butter (60 g)
into a 9x13-inch pan and place in the oven. Preheat the oven to 350 degrees F (175 degrees C). Let the butter melt.
Step 2
Once melted, remove pan from oven, and evenly sprinkle the
Brown Sugar (75 g)
onto the melted butter. Arrange the
Pineapples (12 slices)
on top of the melted butter and put a
Maraschino Cherries (12)
in the middle of each pineapple slice. Set aside.
Step 3
In a standing mixer with a paddle attachment, beat the
Granulated Sugar (350 g)
,
Butter (240 g)
, and
Vanilla Extract (10 mL)
together on medium/high for a few minutes until the mixture is light and fluffy and white in color. While mixing on low, add the
Eggs (3)
one at a time just until combined.
Step 4
In a separate bowl, sift the
All-Purpose Flour (310 g)
,
Salt (6 g)
, and
Baking Soda (15 g)
together. Add the dry ingredients and
Buttermilk (300 mL)
to the butter mixture in three additions, starting and ending with the dry ingredients.
Step 5
Pour the batter on top of the pineapple-lined baking dish and spread evenly. Place the cake in the oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Step 6
Let cool for 10 minutes before turning out onto a dish or a sheet of parchment paper. Drizzle with caramel sauce if desired.
