Buttery Vanilla Pineapple Cake (Printable)

Golden vanilla cake topped with caramelized pineapple rings and cherries, baked to perfection.

# What You'll Need:

→ Topping

01 - 1/4 cup unsalted butter
02 - 3/4 cup packed light brown sugar
03 - 8–10 canned pineapple rings, drained
04 - 8–10 maraschino cherries

→ Cake Batter

05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1 1/2 cups all-purpose flour
10 - 1 1/2 teaspoons baking powder
11 - 1/2 teaspoon salt
12 - 1/2 cup whole milk

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9-inch round cake pan.
02 - Melt 1/4 cup butter and pour into the bottom of the pan. Evenly sprinkle 3/4 cup brown sugar over melted butter.
03 - Place pineapple rings over the sugar mixture. Place a maraschino cherry in the center of each ring.
04 - In a mixing bowl, beat 1/2 cup softened butter with 1 cup granulated sugar until light and fluffy.
05 - Beat in eggs one at a time, then mix in vanilla extract.
06 - In a separate bowl, whisk together 1 1/2 cups flour, baking powder, and salt.
07 - Add dry ingredients to butter mixture in three parts, alternating with milk, beginning and ending with flour. Stir until just combined.
08 - Spread batter evenly over pineapple rings and smooth surface.
09 - Bake 38–42 minutes or until a toothpick inserted in the center comes out clean.
10 - Allow cake to cool in pan for 10 minutes, run a knife around edges, then invert onto serving plate. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The caramelized pineapple topping becomes this irresistible, almost-crispy candy layer that steals the show.
  • It looks like you spent hours on fancy desserts, but honest prep time is barely twenty minutes.
  • The cake stays moist and tender for days, making it perfect for bringing somewhere or enjoying when cravings hit.
02 -
  • Drain your canned pineapple well, or the extra moisture will make your topping slide around and your cake soggy. I learned this the hard way by ending up with a lopsided, wet mess.
  • Don't skip the cooling time in the pan. Flipping too soon when the cake is still blazing hot can cause it to fall apart or the caramel to slide off.
  • Use room temperature eggs and milk because cold ingredients don't emulsify properly into the butter and sugar, which means less lift and a denser crumb.
03 -
  • If your caramel looks like it's burning on the edges before the cake is done baking, loosely tent the top with foil to protect it while the cake finishes cooking.
  • Invert the cake onto a plate that has a slight lip or rim so the caramel doesn't slide off the edge and onto your countertop.
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