Ingredients
Topping:
¼ cup unsalted butter, melted
½ cup packed light brown sugar
½ teaspoon ground cinnamon
1 (20-ounce) can pineapple slices in juice, reserve juice for cake
18-20 maraschino cherries, stemless
Cake:
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, at room temperature
¾ cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup FAGE Sour Cream
Any remaining pineapple slices cut into small chunks
¼ cup pineapple juice
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Steps
- Preheat oven to 350 degrees Fahrenheit. Spray a 9-inch cake pan (not a springform) with nonstick cooking spray and set aside.
- Lay out the pineapple slices and cherries and pat fruit dry.
- For the topping, whisk together butter, sugar, and cinnamon until well combined and spread evenly onto the prepared pan.
- Arrange pineapple in a single layer into the pan and place cherries in and around the pineapple slides. Set aside.
- For the cake, whisk together flour, baking powder, baking soda, and salt in a large bowl and set aside.
- In a stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, until well combined. Add vanilla extract, sour cream, remaining pineapple chunks and beat for another minute.
- On low speed, alternate adding the wet ingredients into the dry ingredients until just combined. Add pineapple juice at the end and mix until the batter forms.
- Pour the batter into the prepared pan and bake for 30 minutes. Loosely cover the top with foil and bake for additional 15 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Remove the cake and cool in the pan for 10 minutes before inverting the cake onto a cake platter/plate.
