You will find this recipe on the back of a pineapple can but it will always be different. This cake is so vibrant that I end up eating more than my share.
Here’s what you’ll need for this recipe:
For the Bottom Fruit Glazed layer:
7 slices of pineapple
50 grams butter
1/4 cup brown sugar
For the Cake layer:
100 gms butter
1/2 cup sugar
3/4 cup flour
1 tsp baking powder
1 tsp vanilla essence
2 tbsp pineapple juice
Pre-heat your oven to 160 C. In a bowl mix the 50 gms of butter with 1/4 cup of brown sugar till its light and creamy. Spread into the bottom of a 9 – inch round or square cake tin. Next, layer up your pineapple slices and fill in the empty holes with as many cherries as you fancy.
Next, in a bowl mix the rest of the butter and sugar till light in color. Add the vanilla essence, pineapple juice and eggs. In a separate bowl sift together the baking powder and flour and mix into the wet egg mixture; mix till smooth. Pour over the pineapple cherry layer. Stomp the cake tin such that the cake mixture spreads out evenly.
Bake in the oven for 40 mins or until light golden on top.
And its that easy! Happy Baking!