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Desserts
6 servings
NuWave
1⅓ c all-purpose flour
1 t baking powder
¼ c butter, unsalted, softened
¼ c brown sugar, packed
1 large egg
¼ c pineapple juice (from can used for topping)
¼ c butter, unsalted, melted
½ c brown sugar, packed
1 (20-oz) can pineapple rings in juice
stemless maraschino cherries
Mix butter and brown sugar and add to prepared cake pan. Let mixtures spread to the edges, then add 7 pineapple rings from can. Place cherries inside and in between each pineapple slice.
In a small mixing bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, using a hand mixer, cream butter and sugars. Beat in egg, vanilla, and sour cream, and then slowly beat in flour mixture and pineapple juice from can until just combined.
Bake cake until golden brown and toothpick comes out clean, about 30 minutes.
Flip cake upside down and onto a serving platter. Wait 30 seconds more. Carefully lift pan off. Allow to cool completely before slicing and serving.