Description
This recipe was given to me by a good friend in Hawaii. She always uses fresh pineapple, the end product is delicious. Very yummy served with ice cream or whipped cream as an accompaniment.
Ingredients
- ½ cup unsalted butter, melted
- ⅔ cup packed brown sugar
- 3 cups fresh pineapple – peeled, cored and cut into 1 inch chunks
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ⅔ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl stir together the melted butter and the brown sugar; spread the mixture evenly in a well buttered 9 inch round cake pan. Pat the pineapple very dry between several sheets of paper towel
- and arrange it evenly on top of the sugar mixture.
- Sift together flour
- baking powder
- salt
- and cinnamon.
- In a large mixing bowl
- cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs
- one at a time
- beating well after each addition. Stir in the vanilla. Add the flour mixture in three parts alternately with the milk
- beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan.
- Place the cake in the middle of the oven. Bake for 45 to 55 minutes
- or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge
- and invert the cake onto a plate. Serve the cake warm or at room temperature.
Servings: 8